Very Tasty Scalloped Potatoes!

Scalloped Potatoes

Oh my, they are good! I know I made a lighter version in the past but Lord knows where that is now! For 5 points I think it is well worth it. Savour the flavour all!!!

NI: Yield 6 servings. 283.7 cal, 5.8g fat, 5.3g fiber (4 max for WW)

6 medium uncooked potato(es)
2 Tbsp reduced-calorie margarine
3 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 cup fat-free skim milk
1c low fat chicken/vegetable broth.
1 medium onion ,diced
1/2 cup low-fat Swiss or Cheddar cheese
1 tbsp Dijon mustard.

Wash potatoes, leave skins on whenever possible or pare thinly and remove eyes. Leave whole or cut into large pieces. Cut into enough thin slices to measure about 4 cups.

Heat 2 tbsp margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk ,broth chese and mustard. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top wit remaining potatoes and sauce. Dot with 1 tbsp margarine. Cover and cook in 325F oven 40 minutes or in 350f oven 30 minutes. Uncover and cook until potatoes are tender, 60-70 minutes longer. Let stand 5-10 mints before serving. 6 servings.