Super Duper Scalloped Potatoes
"I love anything with potatoes! I tried to thin this recipe down a little by using low fat or fat free ingredients. It is still every bit as decadent as the full fat version. I always use Yukon Gold potatoes becasue they keep a little bite to them rathen than getting mushy."
- Ready In:
- 2hrs
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 5 large yukon gold potatoes
- 1 (10 ounce) can 98% fat free condensed cream of celery soup
- 1 cup diced white onion
- 1 1⁄2 cups fat-free half-and-half
- 1 cup shredded cabot 50% light cheddar cheese
- 1⁄2 cup shredded colby-monterey jack cheese
directions
- Preheat oven to 450.
- In a saucepan, combine half and half with condensed soup over medium heat and set aside.
- slice potatoes very thin.
- Spray a 9x9 glass baking dish generously with cooking spray.
- Arrange a layer of potatoes on the bottom of the dish. sprinkle with some of the onions.
- Add a layer of ech of the cheeses.
- Repaeat this process until pan is full.
- Pour condensed soup mixture over the potatoes.
- Shake the pan slightly to make sure soup gets to the bottom.
- cover with foil and bake 50 minutes.
- uncover dish and bake for another 15 minutes.
- let stand covered for 15 minutes before serving.
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Reviews
-
I say, turn the temp down to 400, maybe even 375? 450 is too high; my dish was very dark on the bottom (that part being inedible) after 40 minutes. I agree that the reduced fat cheese and ff 1/2 and 1/2 supply all the richness you need without tasting like you should have an angioplasty after dinner. Also, DO add salt and pepper and even a dash of red pepper. I prepared my dish with caramelized shallots because I didn't have a white onion, and I think doing so made the dish just a little more "gourmet."
RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
