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Scalloped Potatoes with Cheese

Scalloped Potatoes with Cheese

You only need a small amount of Gruyere cheese to add great flavor to this lightened layered potato casserole dish.

Cooking Light APRIL 1997

  • Yield: 7 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 24%
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.6g
  • Carbohydrate: 36.6g
  • Fiber: 3.2g
  • Cholesterol: 10mg
  • Iron: 1.4mg
  • Sodium: 262mg
  • Calcium: 142mg
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Scalloped Potatoes with Cheese recipe

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