Recipe: Lean Scalloped Potatoes

Lean Scalloped Potatoes

1 1/2 lbs. russet potatoes, pared and thinly sliced
3/4 cup shredded low fat Swiss cheese
1/2 cup plain, low-fat yogurt
1/2 cup skim milk
1/2 cup green onions, chopped
2 tbsp parsley, chopped
1/2 tsp rosemary, crushed
1/2 tsp salt
pepper to taste

Combine cheese, yogurt, milk, green onions, parsley and rosemary; mix well.

Arrange half of potatoes in oiled microwave-safe 2-quart dish; season with salt and pepper. Spread half of cheese mixture over potatoes. Repeat with remaining potatoes and cheese mixture.

Cover and microwave at high 15 to 20 minutes or until potatoes are tender. Stir once after 8 minutes.

Makes 4 servings
Source: Washington State Potato Commission