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
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
Mardi Littlewolfe
[email protected]These scalloped potatoes were a bit bland for my taste. I think next time I will add some more cheese and maybe some chopped onions or peppers.
Shams Ferdous
[email protected]I've made this recipe several times and it always turns out great! I love that it's a lighter version of scalloped potatoes, but it's still just as flavorful and satisfying. I usually add a little bit of chopped ham or bacon to the potatoes for extra
Rupesh Chaudhary
[email protected]These scalloped potatoes were delicious! I used a combination of Yukon Gold and Russet potatoes, and they turned out perfectly. The sauce was creamy and cheesy, and the potatoes were cooked through but still had a little bit of a bite to them. I will
Saed Shaikh
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the creamy, cheesy sauce and the tender potatoes. I will definitely be making this recipe again.
Nana aisha Bello
[email protected]These scalloped potatoes were easy to make and turned out great! I used a combination of white and sweet potatoes, and they were both cooked through and flavorful. The sauce was creamy and cheesy, and the potatoes were cooked through but still had a
Janey Tidd
[email protected]I followed the recipe exactly and my scalloped potatoes turned out watery. I'm not sure what I did wrong.
Seema Zakir
[email protected]These scalloped potatoes were a bit bland for my taste. I think next time I will add some more cheese and maybe some chopped onions or peppers.
paul onah
[email protected]I've made this recipe several times and it always turns out great! I love that it's a lighter version of scalloped potatoes, but it's still just as flavorful and satisfying. I usually add a little bit of chopped ham or bacon to the potatoes for extra
Grzegorz Witek
[email protected]These scalloped potatoes were delicious! I used a combination of Yukon Gold and Russet potatoes, and they turned out perfectly. The sauce was creamy and cheesy, and the potatoes were cooked through but still had a little bit of a bite to them. I will
Bakhtullah Bey
[email protected]I made this recipe last night and it was a hit with my family! The potatoes were so creamy and flavorful, and the cheese was melted and gooey. I will definitely be making this recipe again.
Damilola Adetayo
[email protected]This was a great recipe! I followed the directions exactly and my scalloped potatoes turned out perfectly. They were creamy and cheesy, and the potatoes were cooked through but still had a little bit of a bite to them. I will definitely be making thi