Scalloped Potatoes with Cheese

Serves 8 • Photo

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 6 red potatoes (about 2 pounds), peeled
• 9 tablespoons shredded reduced-fat Gruyère or Cheddar cheese
• 2 cups fat-free half-and-half

1 Preheat oven to 350ºF. Spray 8-inch square baking dish with nonstick spray.

2 Stir together flour, salt, and pepper in cup.

3 Cut potatoes crosswise into ¼-inch slices. Arrange one-third of potatoes in overlapping layer in prepared baking dish. Sprinkle with half of seasoned flour and 3 tablespoons of Gruyère. Top with half of remaining potatoes; sprinkle with remaining seasoned flour and 3 tablespoons cheese. Arrange remaining potatoes on top and sprinkle with remaining 3 tablespoons cheese. Pour half-and-half over all.

4 Cover baking dish with foil; bake 45 minutes. Reduce oven temperature to 325ºF. Uncover and bake until top is golden brown and potatoes are tender, about 1 hour longer.

Per serving (½ cup): 180 Cal, 3 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 8 mg Chol, 375 mg Sod, 30 g Total Carb, 6 g Sugar, 2 g Fib, 7 g Prot, 191 mg Calc. PointsPlus value: 5

Cook’s Note

Before layering the potatoes, pat them dry with paper towels or a clean kitchen towel.

Olive Oil and Lemon Smashed Potatoes

Serves 6 • Gluten Free

• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 1½ tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

1 Combine potatoes and enough water to cover by 1 inch in large saucepan; bring to boil. Reduce heat and simmer until tender, about 12 minutes; drain and return to pan.

2 With potato masher, coarsely mash potatoes. With wooden spoon, mix in oil, lemon zest and juice, salt, and pepper.

Per serving (⅔ cup): 156 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 203 mg Sod, 27 g Total Carb, 0 g Sugar, 2 g Fib, 4 g Prot, 2 mg Calc. PointsPlus value: 4