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Two-Cheese Scalloped Potatoes

BECKY LUIGART-STAYNER
Yield 8 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.