Skinny Rosemary Scalloped Potatoes Recipes

SKINNY SCALLOPED POTATOES

Steps:

• Preheat oven to 400˚F. Grease a 9X13 baking dish.
• In a large skillet, melt butter over medium high heat. Add onion and saute, stirring occasionally, until softened, about 5 minutes.
• Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.
• Whisk in flour and cook 1-2 minutes, until flour is golden.
• Add vegetable broth, salt and pepper and stir until smooth. Slowly pour milk into the skillet mixture, stirring as you pour. Bring to a simmer and reduce heat to low. Simmer for 1-2 minutes, until slightly thickened. Remove from heat.
• Layer half of the sliced potatoes into the casserole dish. Pour half the skillet sauce over the potatoes. Sprinkle with half of the cheddar and half of the parmesan cheese.
• Layer the remaining potatoes on top. Pour the rest of the skillet sauce over the potatoes and sprinkle with the remaining cheeses.
• Cover the dish with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the aluminum foil and bake another 30 minutes, until potatoes are cooked through and the sauce is bubbling.
• Let cool 5 minutes. Garnish with chives and fresh ground black pepper. Serve warm.

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
• Mix Parmesan cheese, rosemary, and garlic together in a bowl.
• Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
• Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
• Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
• Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
• Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
• Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

SKINNY ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return to pan. In a screw-top jar, combine milk, flour, and pepper; cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.
• Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip, and the 1/4 cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.
• In the same 2-quart baking dish, layer half of the ham, half of the potato mixture, and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

LEMON-ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat the oven to 400°F. Butter the bottom and sides of a 1.5-quart casserole dish. Put the cream, rosemary, garlic, lemon zest, 2 teaspoons salt and some black pepper in a large saucepan. Peel and slice the potatoes 1/8 inch thick and add to the pan. Bring to a boil over medium heat and cook, stirring occasionally so the potatoes do not stick and are completely submerged, until the sauce thickens, about 5 minutes. Pour the mixture into the prepared baking dish and sprinkle with the Parmesan. Put the dish on a baking sheet and bake until the potatoes are tender and the top is brown and bubbling, about 40 minutes. Let stand 10 minutes before serving.

ROSEMARY SCALLOPED POTATOES

Steps:

• Sauce: In saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. Set aside.
• Peel and thinly slice Yukon Gold and sweet potatoes. Layer half of the Yukon Gold potatoes in greased 13- x 9-inch (3 L) glass baking dish; spread with half of the onion. Layer with sweet potatoes then remaining onion and Yukon Gold potatoes. Pour sauce over top.
• Cover with greased foil; bake in 350°F (180°C) oven for 1 hour. Sprinkle with Parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. Let stand for 10 minutes before serving.

SCALLOPED POTATOES RECIPE (THE SKINNY VERSION)

Steps:

• Butter the bottom and sides of a 9x13 casserole dish.
• Using a mandolin, thinly slice potatoes into rounds about 1/8" thick. Place potato slices in a bowl with cold water while you prep the sauce. This keeps them from discoloring and removes some of the starch. Drain potatoes well, just before you put them in your casserole dish.
• In a medium sauce pan over medium/high heat, melt 4 Tbsp butter. Add finely diced yellow onion and saute until soft and golden (5 min). Add pressed garlic cloves and saute another 1-2 min, stirring constantly, until fragrant. Whisk in 2 Tbsp flour and cook another 1 min until flour is golden. Add 1 1/2 cups milk and 1 cups chicken broth. Whisk mixture until smooth and bring to a simmer. Stir in 1/2 Tbsp sea salt and 1/2 tsp pepper (or season to taste). Remove from heat.
• Drain potatoes and arrange half of them in the bottom of your casserole dish (it doesn't matter how the first layer is arranged, just separate the potato slices as you put them in). Pour half of your sauce over the top and sprinkle with 1/4 cup parmesan cheese. Repeat with remaining potatoes, sauce and top with 1/4 cup parmesan cheese. I made the second layer of potatoes prettier for presentation.
• Cover with aluminum foil and Bake in the center of the oven at 400˚F for 55 minutes then uncover and broil another 3-5 minutes or until the top is golden brown. Garnish with green onion if desired and serve.

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.

SKINNY SCALLOPED POTATOES

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.

SKINNY SCALLOPED POTATOES

Steps:

• OPTION: Substitute low-fat Swiss cheese and reduce the quantity to 4 ounces (1 cup grated); use only on the second and fourth layers of the casserole. With half the butter, grease a low 9x13 inch (or 3-quart) baking dish. Assemble in four layers, each using a fourth of the potatoes, cheese and seasonings. LAYER 1: Cover the bottom of the casserole with a single layer of slightly overlapping potato slices. Sprinkle with salt, pepper, garlic and cheese. LAYER 2: Potatoes, seasonings, garlic, cheese and all the pimientos in an even layer. LAYER 3: Potatoes, seasonings, cheese, garlic. LAYER 4: Potatoes, seasonings, cheese. Pour broth evenly over top. Dot with butter. Bake at 375℉ (190℃) F for 90 minutes. Cover loosely with aluminum foil the last 15 minutes if the top starts to get too brown. Let rest for 10 minutes.