LOW-FAT SCALLOPED POTATOES
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 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 teaspoon 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. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 546 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 10 grams
SKINNY SCALLOPED SWEET POTATOES
Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.
Categories Vegetarian Meals Mexican Mexican Vegetarian Meals Vegetarian Vegetarian Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the sweet potatoes and onions as thinly as possible. Chop the garlic. (Tip: I put them all through the food processor using the slicing blade.)
- Spray a 9"x13" casserole dish with nonstick cooking spray. Layer on half of the sweet potatoes, then sprinkle on a third of the spices. Layer on the onions and garlic, followed by a third of the spices. Finally, layer on the rest of the sweet potatoes and the remaining spices. Pour on the milk, sprinkle on the hot sauce and top the casserole with the cheese.
- Bake, covered, for 20 minutes, then remove the lid for another10 minutes. The vegetables should be tender, and the cheese should be starting to brown.
- Make six 1-cup servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
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
SCALLOPED POTATOES
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
Provided by Vicki G.
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small sauce pan, melt butter and blend in flour.
- Let sit for a minute.
- Add all of cold milk, stirring with a whisk.
- Season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese.
- Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over potatoes.
- Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F.
SCALLOPED SWEET POTATOES WITH GROUND BEEF
One of the first dishes that I ever made. Not your traditional scalloped potatoes. This is an easy and tasty dish. My mom thought she hated sweet potatoes...it's been fun changing her mind.
Provided by Baby Kato
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In an 8 cup baking dish mix ground beef, onion, green pepper, salt and pepper.
- Press into a thin layer.
- Peel potatoes, slice thinly and layer over meat mixture.
- Combine brown sugar and flour together.
- Mix pineapple juice, vinegar and soya sauce together.
- Stir the juice mixture into the brown sugar and flour.
- Pour over the potatoes and ground beef.
- Cover and bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 426.9, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 1198.4, Carbohydrate 42.7, Fiber 3.4, Sugar 23.5, Protein 24.5
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