Scalloped Potatoes Recipe The Skinny Version Recipes

SKINNY SCALLOPED POTATOES

Steps:

• Preheat your oven to 350 degrees F. Spray a 1 quart casserole dish with cooking spray.
• Melt butter in a saucepan over medium heat. Gradually add in flour, whisking until smooth.
• Slowly add almond milk, continuing to whisk.
• Add minced garlic, salt and cayenne pepper. Continue to cook, whisking frequently, until smooth and boiling.
• Remove from heat and add 1 cup of the shredded cheese to saucepan. Whisk until smooth.
• Layer 1/2 of the sliced potatoes in the bottom of casserole dish.
• Pour 1/2 of the cheese sauce over potatoes. Repeat with the remaining potatoes and cheese sauce.
• Sprinkle the remaining 1/2 cup cheese on top.
• Bake uncovered for 1 hour or until potatoes are tender.

SKINNY SCALLOPED POTATOES

Steps:

• Preheat oven to 450 degrees.
• In a saucepan, over med heat, put in first 4 ingredients and whisk until blended. Bring to boil. Lower heat. Cook until thickened slightly. About 5 minutes (it will thicken up a lot in the oven). Add salt & pepper.
• Layer 1/3 of the potatoes in a cassarole dish. Then 1/2 of the carrots, then 1/3 of the chives. Then add another 1/3 of the potatoes, then remaining carrots and 1/3 the chives. Top with remaining potatoes, pour milk mixture over top and sprinkle with remaining chives.
• Cover and bake for 45 minutes.