Idaho Potato Tart 

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Serves: 8 person(s)

Preparation Time: 30 mins
Cooking Time: 1 hr 15 mins

Try this adventurous and flavorful alternative to scalloped potatoes.
Per serving: 214 calories, 8g fat and 31g carbs
Saves: 176 calories, 9g fat and 10g carbs!

Ingredients:

Idaho Potato Tart adds flavor by replacing regular cheddar cheese with a flavorful herb cheese alternative, fresh herbs and spices. Chicken broth replaces whole milk. Preparing the potatoes with the skin on rather than peeling them, adds fiber and nutrients.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover

4 large Idaho Potatoes (about 2 lbs), skin on, well scrubbed 1 tsp olive oil 1 5.2 oz. package creamy garlic, herb cheese or 4 oz. package crumbled blue cheese 1 cup diced red bell pepper 1/2 cup minced fresh herb mixture (such as parsley, thyme, oregano and cilantro) 1/2 cup thinly sliced green onions 1 tsp ground black pepper (1 - 2 tsp) 1/2 cup chicken broth 2 Tbsp butter, cut into small pieces

Traditional Recipe
8 lb large potatoes, peeled and sliced 14 oz cheddar cheese 1/2 cup all-purpose white flour 1 pinch black pepper 1 pinch of salt 1 cup whole milk

Directions:

Preheat oven to 425°F.

Slice potatoes very thinly (using a food processor or mandoline) and divide them into three equal parts.

Oil a 10-inch pie pan with the olive oil and layer one-third of the potatoes in the prepared pan. Dot the potatoes with half the cheese, then top with half the red pepper, half the herb mixture and half the onions. Sprinkle with some of the black pepper.

Place another third of the potatoes on top, layering evenly. Dot with the remaining cheese and cover evenly with remaining red peppers, herbs and green onions. Sprinkle remaining pepper. Finally, top with last third of potatoes, spreading to cover. Pour chicken broth over all; season with pepper and dot with the butter pieces.

Place another pie plate or cake pan on top of the tart, weighting the pan with pie weights or dried beans. Bake in preheated oven for 1 hour. Remove pan with weights and bake tart another 15 minutes or until browned.

Author:

Photo and healthy recipe courtesy of Idaho Potato Commission
Idaho Potato Commission

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