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SCALLOPED POTATOES - LIGHT HEALTHY VERSION - Cook's Illustrated

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LIGHTER SCALLOPED POTATOES

Serves 8. Published April 20, 2007. Cook's Illustrated

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

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.

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Ingredients

  • 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
  • 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

Details

Preparation

Step 1

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

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