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.
- 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
- Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
- 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.
- 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.
- 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.