- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 197.0
- Total Fat: 4.8 g
- Cholesterol: 1.5 mg
- Sodium: 385.3 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 3.6 g
- Protein: 6.0 g
Scalloped Potatoes (1/2 cup = serving)(kec)Submitted by: KECDMC
IntroductionThis recipe was modified from the original Betty Crocker Cookbook, by substituting skim milk and smart balance for the whole milk and butter or margarine. This recipe was modified from the original Betty Crocker Cookbook, by substituting skim milk and smart balance for the whole milk and butter or margarine.
2 lbs potatoes (scrubbed and thinly sliced) leaving peel on
(approximately 4 cups sliced)
3 Tbsp. smart balance buttery spread
3 Tbsp flour
1 tsp salt
1/4 tsp black pepper
2 1/2 cups skim milk
1 small onion finely chopped (approx 1/4 cup)
1 Tbsp smart balance buttery spread
2. Scrub the potatoes clean under running water using a vegetable scrub brush. Do not peel them. Slice them thinly using a knife or a mandolin, and set aside in a bowl covering them with water to prevent browning.
3. In a medium size sauce pan heat the 3 Tbsp smart balance over low heat until melted.
Add the flour, salt, and pepper and stir to blend.
Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from the heat.
Slowly stir in the milk. Then heat to boiling, stirring constantly. boil and stir for 1 minute.
4. Using cooking spray, grease a 2 quart glass casserole dish. Arrange the potatoes in 3 layers, topping each of the first two layers with 1/2 the onion and 1/3 of the white sauce. Dot the top with the last 1 Tbsp. of smart balance.
5. Cover and bake in a 350' oven for 30 minutes. Then uncover and cook until the potatoes are tender, about 60 - 70 minutes longer. Remove them from the oven and let them set up for at least 10 minutes before serving or they will be "soupy".
This recipe yields approximately 8 (1/2cup) servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KECDMC.