Cheddar Scalloped Potatoes

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 15%
  • Fat: 3.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.6g
  • Carbohydrate: 34g
  • Fiber: 2.3g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 193mg
  • Calcium: 0.0mg


  • 1 pound baking potatoes, cut into 1/4-inch-thick slices
  • 4 green onions, thinly sliced
  • Vegetable cooking spray
  • 1 1/2 teaspoons reduced-calorie margarine
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup skim milk
  • 1/3 cup (1.3 ounces) shredded reduced-fat sharp Cheddar cheese


  1. Arrange potato and onions in an 8-inch square baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 10 minutes or until potato is tender, stirring every 4 minutes. Set aside.
  2. Coat a 2-cup glass measure with cooking spray; add margarine. Microwave at HIGH 30 seconds or until margarine melts. Add flour, salt, and pepper; stir well. Add milk, stirring until smooth. Microwave at HIGH 3 minutes or until thickened, stirring with a wire whisk every 1 1/2 minutes. Add cheese; microwave at HIGH 30 seconds or until cheese melts. Pour cheese mixture over potato and onions; stir. Microwave at HIGH 1 minute or until thoroughly heated.
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