Classic Scalloped Potatoes Recipe - Easy & Delicious

Scalloped Potatoes

YIELD Makes 8 servings

INGREDIENTS

2 tablespoons butter 3 tablespoons all-purpose flour 2‑1/2 cups fat-free (skim) milk 3 tablespoons grated Parmesan cheese 1/4 teaspoon black pepper 2 pounds baking potatoes, peeled and thinly sliced 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese, divided 3 tablespoons thinly sliced chives, divided

PREPARATION:

1. Preheat oven to 350°F. Spray 2-quart glass casserole with nonstick cooking spray.
2. Melt margarine in medium saucepan; stir in flour and cook over medium-low heat 1 to 2 minutes, stirring constantly. Using wire whisk, gradually stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until mixture thickens. Stir in Parmesan cheese; season to taste with pepper.
3. Layer one third of potatoes in bottom of prepared casserole. Sprinkle potatoes with salt, nutmeg, one third of Swiss cheese and 1 tablespoon chives. Spoon one third of white sauce over chives. Repeat layers, ending with white sauce.
4. Bake 1 hour and 15 minutes or until potatoes are fork-tender. Cool slightly before serving. Garnish with additional fresh chives, if desired.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/3 cup Sodium 260 mg Protein 8 g Fiber 2 g Carbohydrate 31 g Cholesterol 12 mg Saturated Fat 2 g Total Fat 4 g Calories from Fat 18 % Calories 190 DIETARY EXCHANGE: Meat 1/2 Milk 1/2 Starch 1-1/2