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.
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.
SKINNY SCALLOPED POTATOES
Definitely not an exact replica but if your cutting calories & fat this is a great recipe to curb the scalloped potatoes craving. I get them alot!! Peas could possibly make a lovely addition to this as well :) I'm not sure exactly where I originally got this from but I have adjusted the liquid ingredients so it will cover all of the potatoes. As the original didn't say what type of pan - I used a 9x13 and it was perfect. Throwing in some nutritional yeast gives it a bit of the cheesey flavor & adds some vitamins - YAY!! Enjoy!!
Provided by Mindelicious
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 131.3, Fat 0.2, SaturatedFat 0.1, Sodium 217.1, Carbohydrate 29.7, Fiber 4.1, Sugar 2.2, Protein 3.5
THE BEST SCALLOPED POTATOES
Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
- Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
- Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
- Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.
SIMPLE SCALLOPED POTATOES
My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking.
Provided by Dreamer in Ontario
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 13"x9" baking dish with nonstick coating.
- Arrange 1/3 of the potatoes over the bottom of the dish, sprinkle with 1/2 of the onion and top with 1/2 of the flour.
- Repeat the layers then arrange the remaining potatoes over the top.
- Pour the hot milk over everything and sprinkle with the cheese.
- Bake, uncovered, for 1 hour at 350F or until the potatoes are tender.
SCALLOPED POTATOES FOR TWO
Since I sometimes have to cook for just me, I've been on a search for recipes that make enough for just one or two people. So when I came across this one in the TOH 2002 Annual Recipes that was sent in to them by Edith Jennings of Prarie City, Iowa, I knew I had to try it.The time for peeling the potatoes has been included in the prep time. I guess if you wanted to speed up the time it takes to prepare this recipe, you could slightly cook the potatoes in the microwave or on the stove top. The addition of the French Fried Onions was my idea. Sumitted to " ZAAR " on October 21, 2009.
Provided by Chef shapeweaver
Categories Potato
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a greased 1 quart baking dish, set aside.
- In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
- Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
- Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
- Cool sauce slightly, pour over potatoes.
- Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
- Bake for another 20 minutes or until potatoes are fork tender.
- Let " rest " for 10 minutes, so sauce will thicken.
More about "scalloped potatoes recipe the skinny version food"
SCALLOPED POTATO GRATIN RECIPE - SKINNYTASTE
From skinnytaste.com
4.4/5 (40)Calories 160 per servingCategory Side Dish
- Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
OUR FAVORITE SCALLOPED POTATO RECIPES - FOOD COM
From foodnetwork.com
SCALLOPED POTATOES RECIPE (+VIDEO) - THE GIRL WHO …
From the-girl-who-ate-everything.com
SCALLOPED POTATOES - SKINNY CHEF
From skinnychef.com
CLASSIC SCALLOPED POTATOES RECIPE | CANADIAN LIVING
From canadianliving.com
SCALLOPED POTATO GRATIN RECIPE (THE SKINNY VERSION) | RECIPES, …
From pinterest.com
SCALLOPED POTATOES RECIPE (THE SKINNY VERSION) | SCALLOPED POTATO ...
From pinterest.ca
SCALLOPED POTATOES RECIPE THE SKINNY VERSION
From recipeschoice.com
SCALLOPED POTATOES RECIPE (THE SKINNY VERSION) | RECIPES, COOKING ...
From pinterest.com
SCALLOPED POTATO GRATIN RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
SKINNY SCALLOPED POTATOES (GLUTEN-FREE) - JENNIFERSKITCHEN
From jenniferskitchen.com
BEST SLIMMER SCALLOPED POTATOES RECIPES - FOOD NETWORK …
From foodnetwork.ca
SKINNY SCALLOPED POTATOES RECIPE | SCALLOPED POTATOES, POTATO …
From pinterest.com
SCALLOPED POTATO GRATIN RECIPE (THE SKINNY VERSION)
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love