Scalloped potatoes are one of my favorite fall and winter dishes. Just the smell of them transports me back to my Granny’s kitchen where she always had a paring knife and cutting board handy, ready to chop vegetables for her home-cooked meals.
- 2 pounds Yukon gold potatoes, (about 6 large potatoes)
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 cup non-fat, skim milk
- ¼ cup whole wheat flour or 1/4 cup gluten free flour blend
- 2 cups part-skim grated mozzarella or Swiss cheese
- Preheat the oven to 450oF. With the tinges of a fork, poke each potato 3 to 4 times. Place on a microwave-safe plate. Microwave on high 10 to 12 minutes until the potatoes feel soft when pressed with a dishtowel or oven mitt. Set aside to cool 4 to 5 minutes.
- Slice the potatoes into 1?4-inch thick slices. In an 8×12-inch baking dish, layer half of the sliced potatoes. Sprinkle over half the onion slices, salt, paprika and black pepper. Sprinkle with half the flour and then top with half the cheese. Repeat with remaining ingredients, add the milk, and cover with aluminum foil. Slide the dish into the oven and bake 15 minutes until the cheese is melted. Remove the foil and bake and additional 5 to 10 minute until the top is lightly browned. Cool 5 minutes before serving.
Nutritional Stats Per Serving (about 3/4 cup): 177 calories, 10 g protein, 23 g carbohydrates, 4 g fat (2 g saturated), 18 mg cholesterol, 3 g fiber, 342 mg sodium.
Weight Watchers® Points Plus: 4