I love scalloped potatoes but not all the calories and fat. Previously I made a wonderful Mini Smoky Scalloped Potatoes for Thanksgiving. This recipe is more of the traditional approach but with removing some of the calories but retaining the flavor. I like to use butter potatoes because they have a buttery taste adding more flavor to this dish plus the skin is very tender so I do not peel them. I use skim milk plus freshly grated nutmeg and sweet onions adding more flavors. Of course you need to add some cheese and I like to use extra sharp cheddar cheese. This makes about 6 servings, which should help you determine how much cheese to add.
Tonight and tomorrow I am attending Just Joy! Ministries Spring Women’s Conference which is a conference I always enjoy. It is an uplifting experience and a time for spiritual and mental renewal. I have today off so I can get the typical weekend things done today and hopefully get in a workout since I will be sitting tonight and a good part of tomorrow! I hope everyone has a wonderful weekend – I will blog maybe on Sunday about the conference.
Now to the cooking:
2 tbsp Butter, melted
3 tbsp Flour
1/2 tsp Salt
1/4 tsp pepper
About 3 to 5 ounces Shredded Extra Sharp Cheddar
Butter potatoes, sliced thin about 2 pounds
1 medium Sweet Onion, sliced thinly
1 ½ to 2 cup Fat Free Milk
1/2 tsp freshly Grated Nutmeg
Chives – for topping
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cheese (reserving a small amount for the topping) and nutmeg until blended.
Place half of the potatoes in a 1-1/2 or 2-qt. baking dish sprayed with cooking spray. Layer with half of the potatoes, onion and cheese sauce. Repeat layers.
Cover and bake at 400° for 45 minutes or until tender. Uncover and add the remaining cheese and bake 5 minutes longer until cheese is melted.