Reduced-Fat Scalloped Potatoes

Name: Reduced-Fat Scalloped Potatoes
Yield: Serves 6
Ingredients: 2 1/2 pounds, Yukon Gold potatoes, peeled and sliced 1/8 inch thick; 1 1/2 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; 1/2 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

5 comments

Appears in Cook's Country April/May 2012

Without cream, producing a rich and creamy sauce was a tall order.

SERVES6

TIME1¾ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

By trading some of the cheddar for less caloric and more flavorful Parmesan and thickening the sauce with cornstarch, flour, and mashed potato, we were able to cut 190 calories and 26 grams of fat per serving.

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