Two-Cheese Scalloped Potatoes

Two-Cheese Scalloped Potatoes Recipe
BECKY LUIGART-STAYNER
This casserole is best when served right out of the oven. But it's perfect for a buffet if you're serving baked ham or cold roast beef over the holidays.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 233
Caloriesfromfat 27 %
Fat 7.1 g
Satfat 4 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 14.8 g
Carbohydrate 28.5 g
Fiber 2.5 g
Cholesterol 25 mg
Iron 1.2 mg
Sodium 377 mg
Calcium 377 mg

Ingredients

1 1/2 cups fat-free milk
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
2 1/2 pounds peeled baking potatoes, cut into 1/4-inch-thick slices
2 cups vertically sliced onion
Cooking spray
2 tablespoons chopped fresh parsley

Preparation

Preheat oven to 350°.

Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.

Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley. Cover and bake at 350° for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until po- tatoes are tender and cheese is browned.

Note:

Robin Vitetta-Miller,

November 1998
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