Idaho Potato Tart

Idaho Potato Tart

An adventurous and flavorful alternative to scalloped potatoes, this Recipe Makeover trims the calories, fat and carbs of the classic dish.

Per serving: 214 calories, 8g fat and 31g carbs.

Saves: 176 calories, 9g fat and 10g carbs!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (8 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 30 mins
Cooking Time: 1 hr

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

About this Recipe Makeover

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.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 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
  • 3 5/8 kg large potatoes, peeled and sliced
  • 400 g 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.

Thanks to Photo and healthy recipe courtesy of Idaho Potato Commission