This mini version of scalloped potatoes is a perfect appetizer to serve before a holiday meal or to take along to a holiday party. Tip: Serve in mismatched ramekins which can easily be collected at garage sales or antique stores for a fun twist.

• 1 lb. russet potatoes, peeled and thinly sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup fat-free 1/2 & 1/2
• 1 cup shredded Jarlsberg or Swiss cheese
• 1/4 cup each: sharp Cheddar and smoked Gruyere cheese
• 1/2 cup 1/4-inch diced red bell pepper
• 1/4 cup  real bacon bits or pieces
• 1 tablespoon stone ground mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dried dill
• Freshly ground pepper to taste

Instructions

Preheat oven to 350°F and spray 12 small ramekins with nonstick cooking spray. Place potatoes in a microwave-safe bowl; cover and microwave on HIGH for 6 minutes or until potatoes are tender. Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute more. Slowly stir in 1/2 & 1/2, cooking until mixture is smooth. Add cheeses, a little at a time, then stir in remaining ingredients. Spoon into prepared ramekins and bake for 30 minutes or until lightly browned and bubbly. Makes 12 appetizer servings.

Nutrition
Cal: 130 Chol: 20mg Sodium: 260mg
Fat: 6g Vitamin C 25% Potassium: 176mg
Carb: 12g Fiber: 1g Protein: 7g