University of Illinois Extension

Scalloped Potatoes with Two Cheeses

1 1/2 cups fat-free milk
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1 cup (4 ounces) shredded reduced fat Monterey Jack cheese, divided
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
2 1/2 pounds peeled baking potatoes, cut into 1/2 inch slices
2 cups sliced onion
Cooking Spray
2 Tablespoons chopped cilantro

1. Preheat oven to 350þF.

2. Combine milk, 1/2 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.

3. Arrange half of potatoes and half of onion in the bottom of a 13x9-inch baking dish coated with cooking spray. Top with half of milk mixture.

4. Repeat layers; top with 1/2 cup cheddar, 1/2 cup Monterey Jack, and cilantro.

5. Cover and bake for 1 hour and 15 minutes or until potatoes are tender and cheese is browned.

Nutrition Facts per serving: 8 servings per recipe; ½ cup serving size; 233 calories (70 calories from fat) 8g total fat; 25mg cholesterol; 377mg sodium; 35g carbohydrate; 2g dietary fiber; 12g protein