You don’t have to give up your favorite side dish this holiday season! With a few smart swaps, it’s possible to enjoy warm, cheesy scalloped potatoes at a holiday meal. Low-fat milk replaces heavy cream, and cooking with flavorful cheeses like Gouda and Gruyere means you can use less without sacrificing on taste. Go ahead, have a scoop of scalloped potatoes along with some lean protein and then fill up the rest of your plate with your favorite veggies.
1 tablespoon all-purpose flour
1/2 cup low-sodium fat-free chicken broth
2 cups low-fat (1%) milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded smoked Gouda cheese
1/2 cup shredded Gruyere cheese
2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
1 tablespoon chopped fresh parsley
Smoked paprika, for dusting
Preheat oven to 425 degrees F.
In a large saucepan over medium heat, whisk together the flour and chicken broth until smooth. Add the milk, salt, and pepper, whisking until smooth. Bring the mixture to a boil, whisking constantly, until slightly thickened. Remove from the heat.
Lightly coat a 2-quart baking dish with nonstick cooking spray. In a medium bowl, toss together the Gouda and Gruyere cheeses and set aside. Arrange half of the potatoes, overlapping slightly, on the bottom of the baking dish. Sprinkle with half of the cheese mixture. Arrange the remaining potatoes on top. Pour the hot milk and broth mixture over the potatoes. Bake for 25 minutes.
Remove the baking pan from the oven and gently press down the potatoes with a spatula, submerging them completely in the milk and broth mixture. Sprinkle with the remaining cheese. Bake until the potatoes are tender, and the top is browned, about 20 minutes more. Remove from oven and allow to stand 20 minutes. Garnish with a sprinkling of fresh parsley and a dusting of smoked paprika before serving.
Calories: 170 kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 100mg | Fiber: 2g | Sugar: 4g
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