Ingredients:
- 2 tbsp. whole wheat flour
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 6 red potatoes (about 2 lbs.), peeled
- 9 tbsp. shredded reduced-fat Gruyere or cheddar cheese
- 2 cups fat-free half-and-half
Makes 8 Servings (1/2 cup per serving)
- Preheat the oven to 350 F. Spray an 8-inch square baking dish with nonstick spray.
- Stir together flour, salt, and pepper in a cup.
- Cut potatoes crosswise into 1/4-inch slices. Arrange one-third of potatoes in overlapping layer in prepared baking dish. Sprinkle with half of seasoned flour and 3 tablespoons cheese. Top with half of remaining potatoes; sprinkle with remaining seasoned flour and 3 tablespoons cheese. Arrange remaining potatoes on top and sprinkle with remaining 3 tablespoons cheese. Pour half-and-half over all.
- Cover baking dish with foil; bake 45 minutes. Reduce oven temperature to 325 F. Uncover and bake until top is golden brown and potatoes are tender, about 1 hour longer.
WW POINTS VALUE: 5 pts.
Note: This recipe appears in the WW New Complete Cookbook. This is another delicious take potatoes. Potatoes can be a wonderful comfort food when they're done right. The combination of cheese and potatoes is quite delicious.. I also recommend adding minced garlic to these potatoes because garlic always makes everything taste better.