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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (187g) Recipe makes 6 servings |
||
| Calories 154 | ||
| Calories from Fat 40 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 874mg | 36% | |
| Potassium 542mg | 15% | |
| Total Carbohydrate 22.5g | 7% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 4.5g | ||
| Protein 6.6g | 13% | |
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SERVES 6 -8
Ingredients
- 4 cups peeled, diced potatoes
- 1/2 cup diced onion
- 2 teaspoons salt
- 1 1/2 cups 2% low-fat milk
- 1/2 cup shredded cheddar cheese
- 1 dash cayenne pepper
- 1/4 cup bread or cracker crumb
Directions
1
Combine potatoes with onion, salt and milk in heavy frypan.2
Simmer covered for 30 to 40 minutes or until potatoes are tender.3
Sprinkle cheese, cayenne and crumbs over top.4
Continue cooking uncovered for 15 to 20 minutes.
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Featured Reviews for This Recipe
From: saxonct
On May 20, 2008
I have made this several times now and have always used 1% milk and lowfat cheese...have never had a problem with it. For those on Weight Watchers, made with 1% and lowfat cheese, one serving is 3 points...not bad for scalloped potatoes! I made it this last time with red potatoes and left the skins on. They were just as tasty!
From: cookee monster
On May 7, 2008
I made this tonight for dinner. It took about a half hour to make. I only had skim milk and low fat cheese. The milk didn't really thicken so I added another 1/2 c cheese. Once it cooled a bit it thickened. I didn't do the crumbs because I don't usually like them on these types of dishes. I also cut the salt as we were having ham. I will make this again but with the right milk and cheese. Thanks for sharing.
From: cherir
On Feb 25, 2002
These were excellent! A little salty, though, so I will decrease the salt by half next time. I didn't have shredded cheese thawed, so I put some American cheese slices on it, and it was a hit with my guys! This recipe fed my 4 family members (2 adults and 9 and 13 yr old boys), with no leftovers. If I fix it for company, I will double the recipe.
From: DonnaMarie
On Mar 29, 2002
The first time I made this recipe, it boiled over, so the second time I used a larger pot and it was perfect. I added some carrot slices because I like the look. Wonderful recipe. Much easier than the oven baked.
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