Cheesy Scalloped Potatoes Recipe
Cheesy Scalloped Potatoes Recipe photo by Taste of Home

Cheesy Scalloped Potatoes Recipe

Publisher Photo
These potatoes still have the creamy texture and cheesy flavor your family expects, but this slimmed-down version has less fat and fewer calories.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • 4 pounds potatoes, peeled and sliced (about 5 large potaotes)
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups shredded reduced-fat cheddar cheese, divided
  • 3 ounces reduced-fat Swiss cheese slices, finely chopped (3/4 cup), divided
  • 2 medium onions, finely chopped
  • 1-1/2 cups 2% milk
  • 2 tablespoons minced fresh parsley

Nutritional Facts

One serving (about 3/4 cup) equals 235 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 556 mg sodium, 30 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Directions

  1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
  2. Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley. Yield: 8 servings.
Originally published as Cheesy Scalloped Potatoes in Light & Tasty February/March 2001, p15

Nutritional Facts

One serving (about 3/4 cup) equals 235 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 556 mg sodium, 30 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Reviews for Cheesy Scalloped Potatoes

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 26, 2013

I don't understand how anyone gave this recipe 5 stars. It was basically a pan of potatoes in milk. I assume that the flour, milk and cheese are supposed to come together to form a sauce - that never happened. The potatoes tasted fine, but they are NOT scalloped potatoes. I think you are supposed to make the cheese sauce separately and pour it over the sliced potatoes. I will try again using a different recipe.

MY REVIEW
Reviewed Dec. 8, 2013

easy and really taste good

MY REVIEW
Reviewed Apr. 2, 2013

I used Youkon Gold potatoes, sliced thin. I also added garlic powder. Next time I will also add Italin seasoning. It turned out great.

MY REVIEW
Reviewed Apr. 9, 2012

I thought this recipe was really lacking something. I made it for Easter dinner based on the reviews and was disappointed. Guests didn't complain but didn't get rave reviews either.

MY REVIEW
Reviewed Dec. 25, 2011

CHRISTmas Eve Dinner, 2011. Basic recipe followed, but with some changes. Very nice, but found Yukon Gold Potatoes are not a good choice for baking in a casserole, never softened like as done and I baked almost two hours. Yukon Golds fantastic for mashed pots ... yum ... Merry CHRISTmas .. !

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