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

SCALLOPED POTATOES - LIGHT HEALTHY VERSION - Cook's Illustrated Recipe - (4.7/5) image

Provided by lesliejanous

Number Of Ingredients 18

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

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