Scalloped Potatoes Recipe

Name: Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium leek, white part only, sliced 1/8 inch thick; 1 tsp vegetable oil; 1/2 tsp salt; 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp); 1 tsp minced fresh thyme leaves; 1/4 tsp ground black pepper; 1/4 tsp fennel seeds, crushed; 1 small fennel bulb (8 ounces), cored and sliced 1/8 inch thick; 1 1/2 lbs russet potatoes (about 3 medium), peeled and sliced 1/8 inch thick; 1 lb sweet potatoes, peeled and sliced 1/8 inch thick; 2 cups 2 percent milk; 2 bay leaves; 2 tsp cornstarch; 1 tbl water; 3 tbl light cream cheese; 2 oz Parmesan cheese, grated (about 1 cup)

Servings: persons

1 medium leek, white part only, sliced 1/8 inch thick
1 tsp vegetable oil
1/2 tsp salt
1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
1 tsp minced fresh thyme leaves
1/4 tsp ground black pepper
1/4 tsp fennel seeds, crushed
1 small fennel bulb (8 ounces), cored and sliced 1/8 inch thick
1 1/2 lbs russet potatoes (about 3 medium), peeled and sliced 1/8 inch thick
1 lb sweet potatoes, peeled and sliced 1/8 inch thick
2 cups 2 percent milk
2 bay leaves
2 tsp cornstarch
1 tbl water
3 tbl light cream cheese
2 oz Parmesan cheese, grated (about 1 cup)

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1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
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2. Combine the onion, crushed fennel and fennel bulb, oil, and salt in a Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened 8 to 10 minutes. Stir in the garlic, thyme, and pepper and cook until fragrant, about 30 seconds.
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3. Add the potatoes, milk, and bay leaves and bring to a simmer. Cover, reduce the heat to low, and simmer until partially tender and a fork can be slipped into a potato slice with some resistance, about 10 minutes. Discard the bay leaves. Whisk the cornstarch and water together, then add to the pot and bring to a simmer. Off the heat, stir in the cream cheese and 2 tablespoons of the Parmesan, being careful not to break up the potatoes.
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4. Transfer the mixture to an 8-inch-square baking dish and sprinkle with the remaining Parmesan. Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely tender, a fork can be slipped into the center of the dish without resistance, and the top is golden brown, 10 to 15 minutes longer. Let cool for 10 minutes before serving.
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Per Serving: Cal 220; Fat 5g; Sat fat 2.5g; Chol 15g; Carb 35g; Protein 8g; Fiber 4g; Sodium 370mg
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[Courtesy of The Best Light Recipe]

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium leek, white part only, sliced 1/8 inch thick, 1 tsp vegetable oil, 1/2 tsp salt, 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp), and more.

Yes, Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Potatoes

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