Two-Cheese Scalloped Potatoes

Two-Cheese Scalloped Potatoes
Photo by BECKY LUIGART-STAYNER

Ingredients

  • Cooking spray
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon black pepper
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 2 cups vertically sliced onion
  • 2 teaspoons Worcestershire sauce
  • 1 ½ cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
  • + 3 more ingredients
    • 2 ½ pounds peeled baking potatoes, cut into 1/4-inch-thick slices
    • ¼ cup ketchup
    • 1 ½ cups fat-free milk

Preheat oven to 350°. Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside. Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 c...

View full recipe at My Recipes

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