LIGHT SCALLOPED POTATOES
That's right -- a lighter version of scalloped potatoes. No cream or cheese but lots of taste. When I make this, I put it in a couple of casseroles, cook it and freeze. An easy side for a quick week night meal.
Provided by NicoleM
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
- In saucepan, melt butter, stir in flour and cook until blended.
- Add chicken broth, cook until boiling and thickend.
- Pour over potatoes.
- Bake uncovered at 350* for 50 minutes.
COOK'S ILLUSTRATED SCALLOPED POTATOES RECIPE - (3.8/5)
Provided by lesliejanous
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees Fahrenheit. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving. Tips: For the fastest and most consistent results, slice the potatoes in a food processor. When the potatoes were cut thicker than 1/8 inch, they slid apart when served. Yet when cut much thinner, the layers melted together, producing a mashed potato-like texture. At exactly 1/8 inch, the potatoes held their shape yet remained flexible enough to form tight, cohesive layers. Although it is possible to cut 1/8-inch slices by hand, it is far easier when using a food processor or mandoline.
SCALLOPED POTATOES - LIGHT HEALTHY VERSION - COOK'S ILLUSTRATED RECIPE - (4.7/5)
Provided by lesliejanous
Number Of Ingredients 18
Steps:
- LIGHTER SCALLOPED POTATOES Serves 8. Published April 20, 2007. The quickest way to slice the potatoes is in a food processor fitted with a 1/8-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat on the surface of the slicing disk. A mandoline or V-slicer is the other option. Don't try to slice the potatoes with a knife; you won't get them thin enough. It is best to assemble all of your ingredients before slicing the potatoes. If the potato slices discolor as they stand, put them in a bowl and cover with the milk in the recipe. Don't be tempted to slice the potatoes and store them in water-this will remove some of the starch that is necessary to thicken the milk. This recipe was published in our cookbook The Best Light Recipe. INGREDIENTS 1 medium onion . minced 1 teaspoon vegetable oil 1/2 teaspoon table salt 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) 1 teaspoon minced fresh thyme leaves 1/4 teaspoon ground black pepper 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick 2 cups 2% milk 2 bay leaves 2 teaspoons cornstarch 1 tablespoon water 3 tablespoons light cream cheese 2 ounces grated Parmesan cheese (about 1 cup) PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg
LIGHT SCALLOPED POTATOES
"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Thousand Oaks, California.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.
Nutrition Facts : Calories 175 calories, Fat 3g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
HEALTHY SCALLOPED POTATOES
Make and share this Healthy Scalloped Potatoes recipe from Food.com.
Provided by Karen..
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Layer potatoes and onions in casserole, sprinkling flour and fresh parsley between each layer.
- Heat milk and margarine and season with salt and pepper. Pour sauce over all layers.
- Bake 1 hour covered at 350°F Remove cover and bake additional 30 minutes.
Nutrition Facts : Calories 122.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.2, Sodium 624.4, Carbohydrate 25.4, Fiber 2.9, Sugar 1.6, Protein 5.1
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