Lightened Scalloped Potatoes With Cheese

"Adapted from Cooking Light. If you prefer a different flavor cheese, then you may substitute whichever type you prefer, just so long as it is real cheese and not reduced fat. This recipe has already reduced the fat a lot from typical versions, and the amount of the cheese is just enough to give the taste and texture of the real real thing without going overboard. Also - if you are not watching your fat/calories, by all means use whole milk and butter if you prefer."
 
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photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Gay Gilmore photo by Gay Gilmore
Ready In:
1hr
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Preheat oven to 425°F.
  • Rub garlic halves all over the inside of a medium sized casserole (an oval dish or an 11x7" pan); discard garlic or save for another use.
  • Grease pan with nonstick cooking spray.
  • Place half of the potato slices in the pan; drizzle with 1 tablespoons margarine.
  • Sprinkle with 1/4 tsp salt and 1/16 tsp pepper, then top with half of the cheese; repeat.
  • Bring milk to just a boil over low heat in a small pan; then immediately pour into the casserole.
  • Bake,uncovered,for 40 minutes or until potatoes are soft.

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Reviews

  1. These potatoes were great. I loved the mild smooth cheese with the potatoes. I used skim milk and about double the amount of cheese. The potatoes needed more salt and pepper though.
     
  2. I followed the recipe to the tee and it turned out as... potatoes cooked in milk. The cheese turned into gross, flavourless goo. It was still edible but it was not scalloped potatoes.
     
  3. It was great. Didn't have garlic on hand so I chopped up 1/2 onion and scattered them between the layers. Thank you, HeatherFeather! :)
     
  4. Very good! especially for a lightened version, although I have to admit I did use 2% milk and old cheddar cheese, didn't have any gruyere in. Thanks for posting a keeper I can use at times other than New Year's dinner; it worked well with our little ham roast. I will do again.
     
  5. I used mozzarella and cheddar cheese instead because I had it on hand. It still turned out great!
     
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Tweaks

  1. Ok, I have to admit I Heavied" up this "Lightend" dish, but I LOVED it! I used whole milk instead of skim, more cheese, and I drizzled a little butter (never margarine, ew) over each of the layers. I was taking out a bit of insurance because I have never made a successful scalloped potatoes before (they always turned out undercooked and dry for me before). This went perfect. I doubled the recipe and it required doubling the cook time.
     

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