Light Scalloped Potatoes With Roasted Chiles Recipes

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LIGHT SCALLOPED POTATOES WITH ROASTED CHILES



Light Scalloped Potatoes With Roasted Chiles image

Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked - first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 10

1 medium poblano chile pepper, halved and seeded
2 tablespoons unsalted butter, plus more for the baking dish
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons chopped fresh thyme
2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
Mexican crema or sour cream, for topping (optional)

Steps:

  • Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
  • Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
  • Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.

Nutrition Facts : Calories 168 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 11 milligrams, Sodium 183 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams

LIGHT SCALLOPED POTATOES



Light Scalloped Potatoes image

That's right -- a lighter version of scalloped potatoes. No cream or cheese but lots of taste. When I make this, I put it in a couple of casseroles, cook it and freeze. An easy side for a quick week night meal.

Provided by NicoleM

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

12 potatoes, peeled and thinly sliced (I like Youkon Gold)
3 onions, finely sliced
salt and pepper
1/3 cup butter
1/3 cup flour
3 cups boiling chicken broth

Steps:

  • In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
  • In saucepan, melt butter, stir in flour and cook until blended.
  • Add chicken broth, cook until boiling and thickend.
  • Pour over potatoes.
  • Bake uncovered at 350* for 50 minutes.

SCALLOPED POTATOES WITH GREEN CHILES



Scalloped Potatoes with Green Chiles image

A nice addition to brunch or breakfast!

Provided by MollyGrr

Categories     Scalloped Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 6

olive oil cooking spray
3 medium russet potatoes
2 (4 ounce) cans diced green chiles
2 cups heavy cream
4 tablespoons butter, melted
kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
  • Slice the potatoes finely using a mandoline and set aside.
  • Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
  • Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
  • Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 14 g, Cholesterol 77.4 mg, Fat 22.3 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 13.9 g, Sodium 316.7 mg

LIGHT SCALLOPED POTATOES



Light Scalloped Potatoes image

Make and share this Light Scalloped Potatoes recipe from Food.com.

Provided by foxysnana

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups potatoes, peeled and thinly sliced
1 cup onion, thinly sliced or finely chopped
2 tablespoons flour
1/8 teaspoon pepper
1 teaspoon salt
1/8 teaspoon paprika
2 cups skim milk
low-fat cheddar cheese, grated (optional)

Steps:

  • Arrange potatoes and onions in layers in a baking dish.
  • In a heavy saucepan or in the top of a double boiler, heat the milk.
  • In a small bowl, stir together flour, salt, pepper and enough water to make a paste.
  • Add to milk.
  • Cook until thickened, stirring with a whisk.
  • Pour milk mixture over potatoes and onions.
  • If desired, sprinkle some grated cheese on top.
  • Sprinkle paprika on top.
  • Cover and bake for 30 minutes at 350 F.
  • Uncover and bake 25-30 minutes longer.

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