Best 6 Light Scalloped Potatoes Recipes
Scalloped potatoes, a timeless classic dish, have been a staple in kitchens for generations. Originating in France, they are thinly sliced potatoes baked in a creamy sauce, often with cheese and additional ingredients. This versatile dish can be a hearty main course or a comforting side dish. Our collection of light scalloped potato recipes offers a range of options to suit different tastes and dietary preferences.
From the classic recipe with butter, cream, and cheese to lighter versions using low-fat milk, Greek yogurt, or vegetable broth, our recipes cater to various dietary needs. We also have gluten-free and vegan options, ensuring everyone can enjoy this delightful dish. Whether you prefer a simple, creamy sauce or one infused with herbs, spices, or vegetables, our recipes provide a variety of flavors to tantalize your taste buds.
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
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.
LIGHT SCALLOPED POTATOES WITH CREAM CHEESE
This is a light creamy version of scalloped potatoes that I made up since I could not find a recipe that I liked, even though there are many on 'Zaar for scalloped potatoes. These turned out really good, and were attractive with the bits of peeling inside.
Provided by cookin mimi
Categories Potato
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes well and slice very thin.
- Melt butter in saucepan.
- Whisk in flour, salt and pepper.
- Mix in half and half and stir until hot and well blended.
- Mix in cream chesse, stir till melted.
- Stir in onions.
- Spray casserole with cooking spray.
- Layer potatoes and sauce in casserole, finishing with sauce.
- Bake at 350 for 1 hour 15 minutes.
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
Make and share this Light Scalloped Potatoes recipe from Food.com.
Provided by foxysnana
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange potatoes and onions in layers in a baking dish.
- In a heavy saucepan or in the top of a double boiler, heat the milk.
- In a small bowl, stir together flour, salt, pepper and enough water to make a paste.
- Add to milk.
- Cook until thickened, stirring with a whisk.
- Pour milk mixture over potatoes and onions.
- If desired, sprinkle some grated cheese on top.
- Sprinkle paprika on top.
- Cover and bake for 30 minutes at 350 F.
- Uncover and bake 25-30 minutes longer.
LIGHT SCALLOPED POTATOES AND HAM
A lighter version of an old favorite. Very tasty! The red pepper flakes enhance flavor but bring little or no heat. From Better Homes and Gardens: Family Favorited Made Lighter.
Provided by ChipotleChick
Categories Ham
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together milk, soup, marjoram, red pepper flakes and pepper.
- Set aside.
- Use a 2 quart casserole and layer half of each of the ham, onions, potatoes, and sauce.
- Repeat.
- Bake at 350 for 1 hour until potatoes are nearly done.
- In a small bowl mix breadcrumbs, margarine, and parsley.
- Sprinkle on casserole and bake an additional 15 minutes.
- Let stand 10 minutes before serving.
Tips:
- Use a variety of potatoes: Yukon Gold, red, and russet potatoes all work well in this recipe. For the best flavor and texture, use a combination of different types of potatoes.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Don't overcrowd the pan: If you crowd the potatoes in the pan, they will steam instead of fry and won't get crispy.
- Use a non-stick skillet: This will help prevent the potatoes from sticking and make cleanup easier.
- Season the potatoes: Salt, pepper, garlic powder, onion powder, and paprika are all good seasonings to use.
- Bake the potatoes until they are golden brown and crispy: This will take about 30 minutes.
- Serve the potatoes hot: Scalloped potatoes are best served hot out of the oven.
Conclusion:
Scalloped potatoes are a classic comfort food that is easy to make and always a crowd-pleaser. This recipe for light scalloped potatoes is a healthier version of the traditional dish, made with low-fat milk and reduced-fat cheese. The potatoes are thinly sliced and baked in a creamy sauce, resulting in a dish that is both delicious and satisfying. Serve these potatoes as a side dish or main course, and enjoy the compliments from your family and friends.
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