Nutrition Facts

  • One serving:
  • (2/3 cup)
  • Calories:
  • 190
  • Fat:
  • 6 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 17 mg
  • Sodium:
  • 511 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 2 g
  • Protein:
  • 8 g
  • Diabetic Exch:
  • 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.

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.

SERVINGS

12

CATEGORY

Side Dish

METHOD

Baked

PREP

20 min.

COOK

25 min.

TOTAL

45 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 almost 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. 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 crumbs are golden brown. Yield: 12 servings.

Printed from tasteofhome.com Aug 29, 2008

Copyright Reiman Media Group, Inc © 2008