Thursday, January 29, 2009

Light Scalloped Potatoes

For those of you that love scalloped potatoes, but don't want all the calories, this recipe is great! No one can tell a difference!

1 onion, diced
1 t. canola oil
1/2 t. salt
1 garlic clove, minced
1 t. fresh thyme
1/4 t. pepper
2 1/2 lbs. potatoes (5 medium),
peeled & sliced 1/8 inch thick
2 c. low-fat milk
2 bay leaves
2 t. cornstarch
1 T. water
3 T. light cream cheese
2 oz. Parmesan cheese, grated (1 cup)

1. Heat oven to 425 degrees. Saute onion in oil with salt. Cover & cook until the onion is softened.
2. Stir in garlic, thyme & pepper and cook about 30 seconds. Add the potatoes, milk & bay leaves. Bring to a simmer, reduce heat, cover & cook about 10 minutes (until the potatoes are almost tender), stirring occasionally.
3. Discard bay leaves. Whisk cornstarch & water together. Add to potatoes & return to a simmer. Off the heat, add the cream cheese & 2 T. of Parmesan. Be careful not to break up the potatoes.
4. Transfer to an 8-inch-square baking dish. Sprinkle with remaining Parmesan. Bake 15-20 minutes

Serves 8. Cal 210; Fat 5g; Protein 8g; Fiber 3g

**This is another recipe from The America's Test Kitchen "Family Cookbook"**


Heidi said...

I'm going to have to try this. Dave is always asking for things like that but I can't bear to use that much fat in a dish if it's just for us! I'll let you know how it goes :).

Nathan said...

Just don't tell them they're light! I made these for your Dad once, and he thought they must be very fattening. I let him think so. The secret is thickening the milk with cornstarch. It makes it seem just like heavy cream.