Light Scalloped Potatoes Recipes

LIGHT SCALLOPED POTATOES

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.

LIGHT SCALLOPED POTATOES

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

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 ROASTED CHILES

Steps:

• Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
• Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
• Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

SCALLOPED POTATOES - LIGHT HEALTHY VERSION - COOK'S ILLUSTRATED RECIPE - (4.7/5)

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