Description
Scalloped potatoes are basically thinly sliced potatoes baked in a cream sauce. To make them more WW friendly, I used low-fat cheddar and 1% milk instead of full-fat cream.
Ingredients
- 2 slices bacon, chopped into 1" pieces
- 2 tbsp. light butter
- 2 garlic cloves, minced
- 3 tbsp. all-purpose flour
- 3 cups. Low-fat milk 1%
- 1 lb. russet potatoes, rinsed and scrubbed clean
- 1 c. Low-fat shredded cheddar
- 1/4 c. finely chopped chives or scallions
- kosher salt
- Freshly ground black pepper
Instructions
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Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
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In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in milk and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
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Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
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Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
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Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving
- Serving Size: 1 cup
Notes
myWW points: green 6, blue 6, purple 5
Nutrition
- Serving Size: 1 cup
- Calories: 228
- Sugar: 8.6g
- Fat: 5.8g
- Saturated Fat: 3.2g
- Carbohydrates: 29.6g
- Fiber: 2.5g
- Protein: 13.9g