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Epicurious

Scalloped Potatoes

5.0

(1)

You’ll attract an audience when you take these yummy potatoes out of the oven. The star of the meal, they go well with almost anything. Try them with grilled flank steak and zucchini.

Recipe information

  • Yield

    Serves 8; 1/2 cup per serving

Ingredients

Cooking spray
1 cup fat-free milk
3 tablespoons all-purpose flour
1 cup Chicken Broth (page 50) or commercial fat-free, low-sodium broth
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons shredded or grated Parmesan cheese
4 large potatoes, peeled and thinly sliced (about 4 cups)
1/2 cup chopped onion
1/2 cup low-fat shredded Cheddar cheese (about 2 ounces)
1/8 teaspoon paprika

Preparation

  1. Step 1

    Preheat the oven to 350°F. Lightly spray a 1 1/2-quart casserole dish with cooking spray. Set aside.

    Step 2

    In a medium saucepan, whisk together the milk and flour. Whisk in the broth, pepper, onion powder, and garlic powder. Cook over medium-high heat for 5 to 6 minutes, or until thickened, whisking occasionally.

    Step 3

    Whisk in the Parmesan. Remove from the heat.

    Step 4

    In the casserole dish, stir together the potatoes and onion. Pour in the sauce, gently stirring to combine.

    Step 5

    Bake, covered, for 30 minutes. Gently stir in the Cheddar. Sprinkle with the paprika. Bake, uncovered, for 30 to 40 minutes, or until the potatoes are tender and lightly browned.

  2. Nutrition information

    Step 6

    (Per serving)

    Step 7

    Calories: 176

    Step 8

    Total fat: 1.0g

    Step 9

    Saturated: 0.5g

    Step 10

    Trans: 0.0g

    Step 11

    Polyunsaturated: 0.0g

    Step 12

    Monounsaturated: 0.5g

    Step 13

    Cholesterol: 3mg

    Step 14

    Sodium: 99mg

    Step 15

    Carbohydrates: 35g

    Step 16

    Fiber: 3g

    Step 17

    Sugars: 3g

    Step 18

    Protein: 7g

    Step 19

    Calcium: 107mg

    Step 20

    Potassium: 580mg

  3. Dietary Exchanges

    Step 21

    2 1/2 starch

    Step 22

    1/2 very lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsCasserolePotatoRoot VegetableVegetableCheeseDairySideDinnerNut FreeEasyOven BakeCookbooks
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