Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes


Makes 8 servings


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


  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.

Nutritional Information

Serving Size: 1/3 cup
Calories 190
Calories from Fat 18 %
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 12 mg
Carbohydrate 31 g
Fiber 2 g
Protein 8 g
Sodium 260 mg

Dietary Exchange

Starch 1-1/2
Milk 1/2
Meat 1/2

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