SKINNY ROSEMARY SCALLOPED POTATOES
88% less sat fat • 75% fewer calories than the original recipe. This dish equals comfort food without the extra calories. Layer sliced root vegetables including sweet potatoes, red potatoes and turnips with a creamy herb sauce and strips of ham.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 20 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 3/4 Cup, Sodium 470 mg, Sugar 6 g, TransFat 0 g
SKINNY SCALLOPED POTATOES
Definitely not an exact replica but if your cutting calories & fat this is a great recipe to curb the scalloped potatoes craving. I get them alot!! Peas could possibly make a lovely addition to this as well :) I'm not sure exactly where I originally got this from but I have adjusted the liquid ingredients so it will cover all of the potatoes. As the original didn't say what type of pan - I used a 9x13 and it was perfect. Throwing in some nutritional yeast gives it a bit of the cheesey flavor & adds some vitamins - YAY!! Enjoy!!
Provided by Mindelicious
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 131.3, Fat 0.2, SaturatedFat 0.1, Sodium 217.1, Carbohydrate 29.7, Fiber 4.1, Sugar 2.2, Protein 3.5
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