By HeatherFeather on August 12, 2004
Photo by HeatherFeather
Photo by HeatherFeather
"Adapted from Cooking Light. If you prefer a different flavor cheese, then you may substitute whichever type you prefer, just so long as it is real cheese and not reduced fat. This recipe has already reduced the fat a lot from typical versions, and the amount of the cheese is just enough to give the taste and texture of the real real thing without going overboard. Also - if you are not watching your fat/calories, by all means use whole milk and butter if you prefer."
Serving Size: 1 (201 g)
Servings Per Recipe: 6
"I followed the recipe to the tee and it turned out as... potatoes cooked in milk. The cheese turned into gross, flavourless goo. It was still edible but it was not scalloped potatoes."
"It was great. Didn't have garlic on hand so I chopped up 1/2 onion and scattered them between the layers. Thank you, HeatherFeather! :)"
"Very good! especially for a lightened version, although I have to admit I did use 2% milk and old cheddar cheese, didn't have any gruyere in. Thanks for posting a keeper I can use at times other than New Year's dinner; it worked well with our little ham roast. I will do again."
"I used mozzarella and cheddar cheese instead because I had it on hand. It still turned out great!"
"These were sooo good!!! Comfort food at its finest. I sure couldn't tell these were slimmed down. Yummy!!! I had a very hard time resisting the urge to eat the whole pan, they are that delicious!!!"
"Sooo good! I love the red potatoes, I didn't use any gruyere cheese (too expensive), so I used a mixture of 4 different cheeses. Thanks for the great lighter recipe! I don't feel so bad about going back for a second helping."
"Yumm! I made with butter. I normally enjoy with russet but the thinly sliced reds gave a nice texture. After rubbing the casserole with garlic I minced and added to the milk.I did double the pepper. Thanks."
"These potatoes were great. I loved the mild smooth cheese with the potatoes. I used skim milk and about double the amount of cheese. The potatoes needed more salt and pepper though."
"This was very good - lovely mild garlic flavor with the gruyere (I did throw in the whole clove). But it is what it says it is, ie. it does taste "light". Don't be looking for a creamy consistency if you make this. We really liked it, but I think next time I'll follow Gay's lead and use whole milk and perhaps increase the cheese a tad. It scores real high on flavor and ease of preparation."
"What a wonderful dish. Definitly a real hit. I did exactly as directed, but added 1/4-1/2t of garlic salt with the salt and pepper. I will have to experiement with some other cheeses too. Thank you for sharing HeatherFeather."
"Ok, I have to admit I Heavied" up this "Lightend" dish, but I LOVED it! I used whole milk instead of skim, more cheese, and I drizzled a little butter (never margarine, ew) over each of the layers. I was taking out a bit of insurance because I have never made a successful scalloped potatoes before (they always turned out undercooked and dry for me before). This went perfect. I doubled the recipe and it required doubling the cook time."
"For a light dish these were really good. Very easy to make and tasty. I used 1% because it is what I had on hand, and a tiny bit more cheese. Very good recipe."
"Delicious and GONE! My husband, daughter and myself wiped out the entire dish. I loved the gruyere cheese in this, it gave it kind of a nutty flavor that went perfect with the potatoes. I made this pretty much as written, though I used 1% milk, rather than skim since that's what I had on hand. Thanks Heather, it's a keeper for us :)"