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
2 tablespoons chopped fresh parsley
How to Make It
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.
I was looking for a lighter scalloped potato dish and this hit the mark. It wasn't overly seasoned but I did like the ketchup/worcheshire mixture, I thought it gave it good flavor. The only change I made was to add some salt and pepper.
I thought this recipe was great. I used sharp cheddar cheese instead of 2 varieties. The milk, cheese, ketchup mixture was a little runny but I had faith it would turn out ok. I modified the temp/time to 50 min at 375 covered and 20 uncovered and it was perfect. The potatoes were tender and delicious w/o being overly cheesy!
For the love of GOD! Next time I will be sure to take the time and read the reviews. I was sucked into this recipe by the delicious looking picture. Come on, Worcestershire Sauce and ketchup... what was I thinking. That meal went down as the first real bad dish I've made.
I disagree with the other reviews. This was a tasty casserole and fit well with the Cooking Light style - not as cheesey as other scalloped potato recipes but with some flavor, which came from the ketchup and worstershire. I did use thinner potatoes - about 1/8 inch thick because of the slicer I have. I'll make it again, mostly for casual family dinners.
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