Two-Cheese Scalloped Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This casserole is best when served right out of the oven. But it's perfect for a buffet if you're serving baked ham or cold roast beef over the holidays. Ingredients:
1 1/2 cups fat-free milk |
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese, divided |
1/4 cup ketchup |
2 teaspoons worcestershire sauce |
1/4 teaspoon black pepper |
2 1/2 pounds peeled baking potatoes, cut into 1/4-inch-thick slices |
2 cups vertically sliced onion |
cooking spray |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 350°.
2. Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.
3. Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley. Cover and bake at 350° for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until po- tatoes are tender and cheese is browned.
|
|