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Swiss Scalloped Potatoes

Our Test Kitchen came up with this ultimate comfort food that even calorie-counters can feel comfortable eating. With a pleasant hint of rosemary and Swiss Cheese, the down-home potatoes cook up tender and creamy.

12 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

9 cups sliced peeled potatoes (2-1/2 pounds)
4 cups 2% milk
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon white pepper
1 fresh rosemary sprig
1 bay leaf
4 teaspoons cornstarch
2 tablespoons cold water
4 ounces reduced-fat Swiss cheese, shredded
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted

Directions

In a large saucepan or Dutch oven, combine the potatoes, milk, salt,
garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat
to low; cover and cook for 6-8 minutes or until crisp-tender.
Discard Rosemary sprig and bay leaf.
In a small bowl, combine cornstarch and cold water until smooth; stir
into potato mixture. Bring to a boil. Reduce heat; cook and stir for
2 minutes or until thickened. Remove from the heat; gently stir in
cheese.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Combine bread crumbs and butter; sprinkle over potato mixture.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly and

2 of 2

Swiss Scalloped Potatoes (continued)

Directions (continued)

crumbs are golden brown. Yield: 12 servings.

Nutrition Facts: One serving (2/3 cup) equals 190 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 511 mg sodium, 27 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.