Scalloped Potatoes with Cheese

Cooking Light
You only need a small amount of Gruyere cheese to add great flavor to this lightened layered potato casserole dish.
7 servings (serving size: 1 cup)


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1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyère cheese
1 cup skim milk


Preheat oven to 425°.

Rub an 11- x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425° for 40 minutes or until potatoes are tender.

Created date

April 1997

Nutritional Information

Calories 228
Caloriesfromfat 24 %
Fat 6.7 g
Satfat 2.3 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 7.6 g
Carbohydrate 36.6 g
Fiber 3.2 g
Cholesterol 10 mg
Iron 1.4 mg
Sodium 262 mg
Calcium 142 mg