Low Fat Scalloped Potatoes Recipes

SKINNY SCALLOPED POTATOES

Steps:

• Preheat your oven to 350 degrees F. Spray a 1 quart casserole dish with cooking spray.
• Melt butter in a saucepan over medium heat. Gradually add in flour, whisking until smooth.
• Slowly add almond milk, continuing to whisk.
• Add minced garlic, salt and cayenne pepper. Continue to cook, whisking frequently, until smooth and boiling.
• Remove from heat and add 1 cup of the shredded cheese to saucepan. Whisk until smooth.
• Layer 1/2 of the sliced potatoes in the bottom of casserole dish.
• Pour 1/2 of the cheese sauce over potatoes. Repeat with the remaining potatoes and cheese sauce.
• Sprinkle the remaining 1/2 cup cheese on top.
• Bake uncovered for 1 hour or until potatoes are tender.

LOW-FAT SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Lighly butter a 3-qt. baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until tender 8-10 minutes. Drain the potatoes and return to the pot.
• 2. Meanwhile, melt 2 tbsp. butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes.
• 3. Remove from heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour sauce over the potatoes and gently toss to coat.
• 4. Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere cheese. Bake until heated through, about 10 minutes. Switch the oven to broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

LOW-FAT SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 3-qt baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8-10 minutes. Drain the potatoes and return to the pot. Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoons pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
• Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere cheese. Bake until heated through, about 10 minutes. Switch the oven to broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

HEALTHIER CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
• Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
• Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

LOW FAT SCALLOPED POTATOES

Steps:

• In a 2 cup measuring cup mix melted butter& flour.
• Gradually add milk, stirring until smooth.
• Add onion, Salt& Pepper.
• Microwave at medium High (70% power) until smooth and slightly thick (4- 6 min) stirring every 3 minutes or less.
• Spray a 2 qt. casserole with Pam Butter flavored spray and alternate layers of potatoes and sauce,spraying each layer with Pam Butter flavored spray.
• Cover and bake at Fast Bake (Micro-Convection) for 25 min at 350 degrees (Will register 325 deg.).
• Preheat before putting potatoes in oven.
• Cover to let stand while making rest of dinner.
• OR preheat thermal oven to 350 deg.
• and bake for about 45 minutes.