Scalloped Potatoes with Cheese

  • Yield: 8 servings


2tablespoons all-purpose flour
1teaspoon salt
1/4teaspoon black pepper
6-- red potatoes (about 2 pounds), peeled
9tablespoons shredded reduced-fat Gruyere or Cheddar cheese
2cups fat-free half-and-half



  1. Preheat oven to 350°F. Spray 8-inch square baking dish with nonstick spray.
  2. Stir together flour, salt, and pepper in cup.
  3. Cut potatoes crosswise into 1/4-inch slices. Arrange one-third of potatoes in overlapping layer in prepared baking dish. Sprinkle with half of seasoned flour and 3 tablespoons 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. Tip: Before layering the potatoes, pat them dry with paper towels or a clean kitchen towel.
  4. Cover baking dish with foil; bake 45 minutes. Reduce oven temperature to 325°F. Uncover and bake until top is golden brown and potatoes are tender, about 1 hour longer.


–This recipe reprinted with permission from the Weight Watcher's New Complete Cookbook.

Nutritional Info *per serving

  • Calories 180
  • Fat 3 g
  • Saturated Fat 2 g
  • Cholesterol 8 mg
  • Sodium 375 mg
  • Carbohydrate 30 g
  • Fiber 2 g
  • Sugars 6 g
  • Protein 7 g
  • Trans Fat 0 g
  • Calcium 191 mg