Kid-Favorite Skinny Scalloped Potatoes Gratin

Potatoes and bread are probably my two favorite foods in the whole world — and, unfortunately, I have to really limit how much of these I consume while on Weight Watchers.  And some sort of cheesy potato dish is pretty much a “must have” for me at any barbecue — particularly if ham is on the menu (case in point, our decadent broccoli cheese casserole).

This Weight Watchers recipe was as surprise find.  I first made it last year for a barbecue at my parents’ house, and didn’t tell anyone that it was a WW recipe — until my family had consumed every last bite.  So, when Jeff decided to smoke his out-of-this-world port-glazed ham this past Memorial Day weekend, I remembered how much our kids loved this leaner potato dish and made it a second time.  Once again, there was not a single bite leftover after dinner.

Skinny Scalloped Potatoes Gratin

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes.

Skinny Scalloped Potatoes Gratin

Add potatoes and stir to mix.

Skinny Scalloped Potatoes Gratin

Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Skinny Scalloped Potatoes Gratin

Pour mixture into prepared baking dish and level out surface. Bake 1 hour, uncovered. Cover and bake until potatoes are fork-tender.

Skinny Scalloped Potatoes

Same step, just better lighting and the recipe cut in half.

Skinny Scalloped Potatoes Gratin

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown.

Skinny Scalloped Potatoes

Same step, just better lighting and the recipe cut in half.

Kid-Favorite Skinny Scalloped Potatoes Gratin
 
Weight Watchers Info: 4 PointsPlus per serving
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1 spray(s) cooking spray
  • 1 Tbsp butter
  • 1 medium onion(s), thinly sliced
  • 2 Tbsp all-purpose flour
  • 2 cup(s) fat-free skim milk
  • 2 pound(s) uncooked Yukon Gold potato(es), thinly sliced
  • 1 cup(s) low-fat shredded cheddar cheese
  • 1 tsp table salt
  • ¼ tsp black pepper
Instructions
  1. Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
  2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in ¾ cup of cheese, salt and pepper.
  3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
  4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

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