1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
How to Make It
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve over a large bowl, reserving liquid; discard solids.
Preheat oven to 350°.
Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set aside.
Melt margarine in a saucepan over medium heat. Add shallots; saute 3 minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk mixture over potato; toss. Spoon potato into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes. Broil 5 minutes or until lightly browned.
Ingredients out of proportion and resulted in a soupy mess. Never had to cook potatos before for this type of recipe and doing so here resulted in potatos that were too soft and crumbly. Result was more like mashed potatos. Using Swiss added almost no flavor and we all needed salt to give any flavor.
We wanted a good side for our Christmas Buffet Dinner for 16 people that was lighter than the traditional version. So we tried this one out a few weeks earlier and loved it enough to use it in our Christmas Buffet. I doubled the recipe (and will make 2 batches for 16 people). The only change I made was adding 1 cup of fat free Half & half per 8 servings. It added 20 calories per serving, but was still light and delicious.
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