Reduced Fat Scalloped Potatoes Food

REDUCED FAT SCALLOPED POTATOES

Steps:

• Heat oven to 425 degrees.
• Spray 8" baking dish with non stick spray.
• Coarsely chop 15 slices of potato and microwave 2 minutes or until tender.
• Mash with 3 tbsp of the.milk and set aside.
• Over medium heat, in medium sauce pan, melt butter.
• Saute onion until softened.
• Add garlic and cook until fragrant.
• In bowl whisk together the remaining milk, broth, mashed potatoes, cornstarch/flour/salt/pepper.
• Add to onion mixture and simmer until thickened.
• Off the heat add the cheeses until melted and smooth.
• Layer half the potatoes in baking dish, pour half the sauce over.
• Repeat.
• Sprinkle with Panko crumbs.
• Cover with foil and bake on baking sheet for 30 minutes.
• Remove foil and continue baking another 30 minutes or until tender.
• Cool 10 minutes.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

WEIGHT WATCHERS AU GRATIN POTATOES 3 PTS (LOW-FAT)

Steps:

• Heat oven to 375 degrees.
• Coat a 2-quart baking dish with cooking spray.
• Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).
• Stir in flour, then slowly add in milk.
• Add in potatoes; stir to mix; bring to a boil.
• Stir in 3/4 cup cheese, salt and black pepper.
• Pour mixture into prepared baking dish then spread out.
• Bake for 1 hour uncovered.
• After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.
• Change oven to broil heat.
• Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).
• Cool 5 minutes before serving.

LOW-FAT SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Lighly butter a 3-qt. baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until tender 8-10 minutes. Drain the potatoes and return to the pot.
• 2. Meanwhile, melt 2 tbsp. butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes.
• 3. Remove from heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour sauce over the potatoes and gently toss to coat.
• 4. Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere cheese. Bake until heated through, about 10 minutes. Switch the oven to broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

LOW-FAT SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 3-qt baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8-10 minutes. Drain the potatoes and return to the pot. Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoons pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
• Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere cheese. Bake until heated through, about 10 minutes. Switch the oven to broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

LOW FAT SCALLOPED POTATOES

Steps:

• In a 2 cup measuring cup mix melted butter& flour.
• Gradually add milk, stirring until smooth.
• Add onion, Salt& Pepper.
• Microwave at medium High (70% power) until smooth and slightly thick (4- 6 min) stirring every 3 minutes or less.
• Spray a 2 qt. casserole with Pam Butter flavored spray and alternate layers of potatoes and sauce,spraying each layer with Pam Butter flavored spray.
• Cover and bake at Fast Bake (Micro-Convection) for 25 min at 350 degrees (Will register 325 deg.).
• Preheat before putting potatoes in oven.
• Cover to let stand while making rest of dinner.
• OR preheat thermal oven to 350 deg.
• and bake for about 45 minutes.

REDUCED FAT SCALLOPED POTATOES AND HAM

Steps:

• Combined all ingredients except the cheddar in a large bowl. Transfer to a 9x13 casserole dish. Sprinkle with cheese. Cover tightly with aluminum foil. Bake at 400 degrees for 30 minutes. Remove foil and bake an additional 30-60 minutes until potatoes are tender.

CHEESY SCALLOPED POTATOES (CALORIE-TRIMMED)

Steps:

• For sauce, in a small saucepan stir together milk, flour, salt, pepper, and garlic powder. Cook and stir over medium heat until thickened and bubbly. Stir in onion.
• Spray a 1-1/2-quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce and optional parmesan. Repeat layers with remaining potatoes, sauce and parmesan.
• Bake, covered, in a 350°F oven about 65 minutes or until potatoes are tender, stirring once.
• Remove from oven and sprinkle with cheese.
• Cover and let stand 1-2 minutes or until cheese is melted.
• If desired, garnish with parsley.

HEALTHIER CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
• Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
• Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

LOW FAT SCALLOPED POTATOES

Steps:

• Preheat oven to 350 F. Thinly slice onion and potatoes. Saute onions in olive oil until caramelized.
• Place half the potatoes in a shallow 9 x 9 baking dish. Layer on half of the onions. Top with four slices of cheese. Repeat layering.
• Heat milk and margarine in a saucepan until margarine melts. Add salt and pepper to taste. Pour milk mixture over potatoes, onions, and cheese.
• Bake at 350 for 45 minutes. Let cool for 2-3 minutes before serving.