I've always loved scalloped potatoes, but considered them a treat rather than a side dish we could eat on a regular basis. However, this recipe completely revolutionized my concept of scalloped potatoes! It's based off of a Cooking Light recipe that I simplified to make it more everyday-friendly. These potatoes taste cream and cheesy...you will never guess they're low fat!
Low Fat Scalloped Potatoes
6 red potatoes or three large russet potatoes peeled and very thinly sliced
2 tbsp melted butter
1/2 tsp salt
freshly ground black pepper
1/4 cup grated parmesan cheese (or a little more if needed :) )
2 tbsp shredded cheddar cheese
1 cup skim milk
Preheat oven to 425 degrees. Spray a 13 x 9 inch baking dish with cooking spray. Place half of the sliced potatoes into the bottom of the baking dish. Sprinkle with half of the salt and half of the cheese. Top with freshly grated pepper. Drizzle 1 tbsp butter over the top. Layer the rest of the potatoes and top with the rest of the cheese, salt, pepper and butter. Sprinkle the cheddar over the top. Pour the milk over the top of the potatoes. Bake, uncovered, for 40 minutes or until nicely browned on top.
3 comments:
Great recipe. Can you post a video how to make this.
I don't see the need to lock a blog or an article for that matter as people can always continue them.
Normal posts, yes...but not these.
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