By Miss Erin on January 19, 2002
Photo by Mikekey
Photo by Mikekey
"This is from Cooking Lights "Lighten Up" section where they take a favorite recipe and "Lighten" it up a bit. This got great reviews at my house."
Serving Size: 1 (142 g)
Servings Per Recipe: 9
"I had to cut this in half and then still had to restrain myself and my DH, we could have eaten the whole thing in one sitting. Wonderfull stuff!! It went very well with your meat loaf, thanks Erin!!"
"A great variation on scalloped potatoes. The only thing I did differently is not peeling the Yukon golds. We like the skins left on. Easy to put together and went great with pork tenderloin. Will be making this again!"
"I loved this!! I wanted to try making it on my own after dining on a something similar at a local restaurant. I used fat free half and half, 2 14oz. pkgs of crumbled goat cheese, fat free milk, and 2 large gold potatoes. Otherwise I followed the recipe exactly."
"We loved this. I would bake in a deeper dish and add more layers. We used soy milk and it came out beautifully"
"A very attractive golden brown dish and it tastes great. I used fat-free half and half and would increase the goat cheese to 1 1/2 cups next time. I also used 3 cloves of garlic. The timing seemed perfect. Very nice dish."
"So good. I used hard goat cheese and shredded. Next time I think I would use rosemary to give it another dimention. UPDATE: used regular goats cheese and all homo milk this time and it didn't turn out as nicely. The rosemary was nice in it though! I'll definitely be sticking to a higher quality hard goats cheese next time."
"We will be doing this one again."
"So simple, yet so good. I came across this when looking for a way to use up some ingredients leftover from the holidays. I didn't expect it to be so good. I was worried that it would be over powered with that tangy goat cheese taste, but it really mellowed in cooking. Next time I think I'll add a little more garlic. I think you could sub any cheese for the goat cheese if you needed to. Thanks!"
"HEAVEN, i'm in heaven! (sing like Fred Astaire) This was perfect. OK, I didn't have half and half, but I didnt need it, just used a pat of butter which I put in a pan to start a roux, added the flour, nonfat milk and eventually the spices and goat cheese once it thickened. This might sound way different, but this recipe was the basis for my little experiment. I also sprinkled swiss cheese on top for an extra bubbly melted cheese top. I REALLY loved it, the combo of the goat cheese, but not so heavy as so many other potato recipes that use heavy cream. Thanks SO much for posting!"