I experimented and came up with a lower fat recipe for scalloped potatoes. I used a blend of Jarlsberg Lite Reduced Fat Swiss cheese and sharp cheddar cheese with fat free Half & Half. I was pleased with the results. This recipe yields 6 servings at approximately 270 calories/serving.
Lower Fat Scalloped Potatoes
4 cups thinly slice potatoes (approx. 4 Russet potatoes)
2 Tablespoons olive oil (I used Berio olive oil for Sauteing & Grilling)
1 Tablespoon Olivio buttery spread1/4 medium onion, sliced thin
3 Tablespoons whole wheat flour (or white flour if preferred)
1 1/2 cups fat free Half & Half
1 teaspoon salt
1 dash cayenne pepper
3/4 cups Jarlsberg Lite Reduced fat swiss cheese, shredded
3/4 cups cheddar cheese, shredded
Paprika
Preheat the oven to 350 degrees. In a small pan, combine the olive oil and olivio spread. Cook at a low temperature until warm. Add sliced onions and saute until tender.
Add flour and stir until combined. Let blend for approximately one minute. Add Half & Half and stir mixture using a whisk. Add salt and a sprinkle of cayenne pepper. Cook at a low temperature until mixture begins to boil. Add 1 cup of the cheese mixture reserving 1/2 cup of cheese to sprinkle on the top layer.
Place 1/2 of the sliced potatoes in a one quart casserole dish. I sprayed the surface of the pan with Pam spray to prevent sticking. Pour 1/2 of the melted cheese mixture over the layer of potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle 1/2 cup of the reserved shredded cheese mixture on top. Sprinkle with paprika for some color.
Bake uncovered for about 1 hour. Remove from oven.
Makes 6 servings at approximately 270 calories per serving. Enjoy!
