Cheesy Scalloped Potatoes

Ingredients

* 5 large potatoes, thinly sliced
* 3 tablespoons all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 1/4 cups shredded reduced-fat Cheddar cheese, divided
* 3 ounces reduced-fat Swiss cheese slices, finely chopped, divided
* 2 medium onions, finely chopped
* 1 1/2 cups 2% milk
* 2 tablespoons minced fresh parsley

Directions

1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
2. Cover and bake at 350 degrees for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

Stuffed Potatoes

Ingredients

4 medium baking potatoes 3/4 cup low-fat (1%) cottage cheese 1/4 cup 1% milk 2 tablespoons soft margarine 1 teaspoon dill weed 3/4 teaspoon herb seasoning 4-6 drops hot pepper sauce 2 teaspoon grated parmesan cheese

Directions

1. Prick potatoes with fork. Bake at 425� F for 60 minutes or until fork is easily inserted.

2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.

3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.

4. Sprinkle each top with 1/4 teaspoon parmesan cheese.

5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

Yield: 8 servings--Serving Size: 1/2 potato each

Potatoes and Ham Au Gratin

Ingredients

2 cups extra-lean diced ham 4 med potatoes, diced 1/2 white onion, chopped 1/2 med. red bell pepper, chopped 1 cup skim milk 1.5 cups low sodium chicken broth 3 tbsp. whole wheat flour 3/4 cup shredded 2% cheddar cheese 2 tbsp. bread crumbs

Directions
Preheat oven to 400 degrees.
In 2.5 qt casserole add, diced potatoes and ham.
Saute onion and bell pepper in nonstick skillet until tender. Add a small amount of chicken broth and flour to make a roux. Slowly add rest of chicken broth and milk. Stir until it starts to thicken. Remove from heat. Pour over potatoes and ham. Top with cheese and bread crumbs. Bake in 400 degree oven for 35 minutes or until potatoes are cooked through. (depends on size of "diced" everyone is different.)

Number of Servings: 8