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Double-Cheese Potatoes

southern.chef's picture
  Thinly sliced new potatoes 3 Cup (48 tbs), unpeeled
  Diced onion 1⁄4 Cup (4 tbs)
  Reduced calorie margarine 2 Teaspoon, melted
  All purpose flour 1 1⁄2 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
  Ricotta cheese 1⁄2 Cup (8 tbs) (Part Skim)
  Shredded sharp cheddar cheese 1 1⁄2 Ounce
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Caraway seeds 1 Teaspoon
  Paprika To Taste
  Chopped parsley 2 Tablespoon

Cook potatoes in boiling water to cover until partially tender, drain.
Saute onion in margarine in a heavy saucepan until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, cook, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, add cheese, salt, pepper, mustard, and caraway seeds.
Stir mixture until cheese melts.
Place half of potato slices in a 1 1/2-quart casserole coated with cooking spray, top with half of sauce.
Repeat layers, sprinkle with paprika and parsley.
Cover and bake at 350° for 25 to 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 145 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.1%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 17.4 mg5.8%

Sodium 498.1 mg20.8%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.5 g9.8%

Sugars 1.9 g

Protein 7 g13.1%

Vitamin A 14.8% Vitamin C 26%

Calcium 16.1% Iron 3.6%

*Based on a 2000 Calorie diet

Double-Cheese Potatoes Recipe