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.
Two-Cheese Scalloped Potatoes
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)
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Amount per serving
- Calories: 233
- Calories from fat: 27%
- Fat: 7.1g
- Saturated fat: 4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.3g
- Protein: 14.8g
- Carbohydrate: 28.5g
- Fiber: 2.5g
- Cholesterol: 25mg
- Iron: 1.2mg
- Sodium: 377mg
- Calcium: 377mg
- 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
- 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.
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