Lightened Scalloped Potatoes With Cheese Recipes

SCALLOPED POTATOES WITH CHEESE

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

LIGHT SCALLOPED POTATOES

Steps:

• Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

LIGHTENED SCALLOPED POTATOES WITH CHEESE

Steps:

• 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.

LIGHT SCALLOPED POTATOES

Steps:

• Arrange potatoes and onions in layers in a baking dish.
• In a heavy saucepan or in the top of a double boiler, heat the milk.
• In a small bowl, stir together flour, salt, pepper and enough water to make a paste.
• Add to milk.
• Cook until thickened, stirring with a whisk.
• Pour milk mixture over potatoes and onions.
• If desired, sprinkle some grated cheese on top.
• Sprinkle paprika on top.
• Cover and bake for 30 minutes at 350 F.
• Uncover and bake 25-30 minutes longer.

LIGHT SCALLOPED POTATOES WITH CREAM CHEESE

Steps:

• Wash potatoes well and slice very thin.
• Melt butter in saucepan.
• Whisk in flour, salt and pepper.
• Mix in half and half and stir until hot and well blended.
• Mix in cream chesse, stir till melted.
• Stir in onions.
• Spray casserole with cooking spray.
• Layer potatoes and sauce in casserole, finishing with sauce.
• Bake at 350 for 1 hour 15 minutes.

LIGHT SCALLOPED POTATOES

Steps:

• In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
• In saucepan, melt butter, stir in flour and cook until blended.
• Add chicken broth, cook until boiling and thickend.
• Pour over potatoes.
• Bake uncovered at 350* for 50 minutes.