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Skinny scalloped potatoes
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| Artist: |
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| Categories: |
Potatoes, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Potatoes, peeled and cut | | | -into sliced 1/8" thick | | 2
| tbsp | Unsalted butter | | 3
| large | Garlic cloves, minced | | 3/4
| tbsp | Salt | | 1/4
| tbsp | Pepper | | 8
| oz | Grated Swiss cheese * | | 1
| can | Pimientos, drained well | | 1
| can | Chicken broth, heated |
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Procedures:
| 1 | * - option: substitute low-fat swiss cheese and reduce the quantity to 4 ounces (1 cup grated); use only on the second and fourth layers of the casserole. | | 2 | With half the butter, grease a low 9x13" (or 3-quart) baking dish. | | 3 | Assemble in four layers, each using a fourth of the potatoes, cheese and seasonings. | | 4 | Layer 1: cover the bottom of the casserole with a single layer of slightly overlapping potato slices. | | 5 | Sprinkle with salt, pepper, garlic and cheese. | | 6 | Layer 2: potatoes, seasonings, garlic, cheese and all the pimientos in an even layer. | | 7 | Layer 3: potatoes, seasonings, cheese, garlic. | | 8 | Layer 4: potatoes, seasonings, cheese. | | 9 | Pour broth evenly over top. | | 10 | Dot with butter. | | 11 | Bake at 375°F. | | 12 | For 90 minutes. | | 13 | Cover loosely with aluminum foil the last 15 minutes if the top starts to get too brown. | | 14 | Let rest for 10 minutes. | | 15 | Per serving: 314 calories, 14 grams protein, 45.3 grams carbohydrates, 4.5 grams fiber, 9.8 grams fat (6 grams saturated), 522 milligrams sodium. | | 16 | Per serving, made with low-fat swiss cheese: 240 calories, 10 grams protein, 43.4 grams carbohydrates, 4.4 grams fiber, 5.5 grams fat (2.5 grams saturated), 488 milligrams sodium. |
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