Two-Cheese Scalloped Potatoes

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

More From Cooking Light

Nutritional Information

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

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

  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.
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