Imagine a loaded baked potato topped with bacon, Cheddar and chives combined with the creamy goodness of scalloped potatoes, and you have the ultimate comfort food casserole. This scalloped potato recipe is made healthier than original versions by using low-fat milk in place of heavy cream, but it still tastes just as rich and creamy.
To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.
176 calories; protein 7g; carbohydrates 26.3g; dietary fiber 1.7g; sugars 4.1g; fat 5g; saturated fat 2g; cholesterol 26.3mg; vitamin a iu 244.2IU; vitamin c 7.7mg; folate 29.9mcg; calcium 134.7mg; iron 1.2mg; magnesium 36.9mg; potassium 598.6mg; sodium 227.3mg; thiamin 0.1mg.