Reduced-Fat Scalloped Potatoes
Ingredients
2 ½ pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 ½ cups 2 percent low-fat milk
1 tablespoon unsalted butter
1 large onion, chopped fine
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 ounces extra-sharp cheddar cheese, shredded (1/2 cup)
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons panko bread crumbs
Directions
If you have a mandoline, use it to slice the potatoes.
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray 8-inch square baking dish with vegetable oil spray. Coarsely chop 15 slices of potato (4 ounces) and transfer to bowl. Cover and microwave until tender, 1 to 2 minutes. Add 3 tablespoons milk to cooked potatoes and mash with potato masher or fork until smooth; set aside.
2. Melt butter in medium saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Whisk remaining milk, broth, mashed potatoes, cornstarch, flour, salt, and pepper together in bowl; add to pot and simmer until thickened, about 4 minutes. Off heat, stir in cheddar and Parmesan until smooth.
3. Layer half of sliced potatoes in prepared baking dish and pour half of cheese sauce over top. Repeat with remaining potatoes and cheese sauce. Sprinkle with panko. Cover with aluminum foil, place dish on baking sheet, and bake until bubbling and edges are just beginning to brown, about 30 minutes. Remove foil and bake until potatoes are tender and top is golden brown, about 30 minutes longer. Cool on wire rack for 30 minutes. Serve.
Nutrition
Traditional scalloped potatoes contain 480 calories, 34 grams of fat, and 22 grams of saturated fat. Cook's Country Reduced-Fat Scalloped Potatoes contain 290 calories, 8 grams of fat, and 5 grams of saturated fat.