Low Fat Ham and Scalloped Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Potato, raw, 7 medium (2-1/4" to 3-1/4" dia.) Butter, salted, 3 tbsp *Flour, white, 0.25 cup Chicken Broth, 14.5 fl oz Ham, regular (11% fat), 1.5 cup, diced *2% Velvetta, 12 oz Onions, raw, 0.25 cup, chopped Fage - 0%, Greek Yogurt 2 oz Pepper, red Flakes, 0.125 tsp (remove)Sour Cream, reduced fat, 0.5 tbsp (remove)Thyme, ground, 0.125 tbsp (removeSalt and Pepper to taste
Cook potatoes in Dutch oven in water 20-25min or until partially cooked.Drain and cool. Peel and slice into 1/4inch slices. Spread in greased 13X9 inch pan.
(If you have a mandolin or Salad shooter, you can slice the potatoes and add them to the the pan without cooking first)
In sauce pan melt butter, stir in flour until smooth. Add the broth and Red Pepper Flakes, bring to boil. Cook and stir 1-2 min until thickend and bubbly. Remover from heat. Stir in remaining ingredients and pour over potatoes. Toss gently to coat.
Bake uncovered at 350 degresfor 50-60 minutes or until potatoes are tender. serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user JCDFRITTS.
(If you have a mandolin or Salad shooter, you can slice the potatoes and add them to the the pan without cooking first)
In sauce pan melt butter, stir in flour until smooth. Add the broth and Red Pepper Flakes, bring to boil. Cook and stir 1-2 min until thickend and bubbly. Remover from heat. Stir in remaining ingredients and pour over potatoes. Toss gently to coat.
Bake uncovered at 350 degresfor 50-60 minutes or until potatoes are tender. serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user JCDFRITTS.
Nutritional Info Amount Per Serving
- Calories: 465.2
- Total Fat: 12.6 g
- Cholesterol: 44.2 mg
- Sodium: 1,270.4 mg
- Total Carbs: 70.0 g
- Dietary Fiber: 7.6 g
- Protein: 20.7 g
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