Scalloped Potatoes
Scalloped potatoes are always popular so with this Recipe Makeover we show you how to make them healthier than the traditional dish.
Per serving: 293 calories and 6g fat.
Saves: 54 calories and 6g fat.
Preparation Time: 10 mins
Cooking Time: 50 mins
Yield: 6 x approx. 1 cup servings
About this Recipe Makeover
By replacing butter with buttery spread, and regular milk and cheese with soy drink and soy cheese, our Scalloped Potatoes are a lighter vegetarian version of the old favorite.
If you prefer dairy milk and cheese, replace the soy drink and soy cheese with equivalent amounts of low-fat milk and cheddar cheese (nonfat cheese generally doesn't melt well).
Ingredients Show Makeover Show Traditional
- 6 medium potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1/2 tsp salt
- 2 Tbsp buttery spread
- 2 1/2 Tbsp flour
- 1/2 tsp salt, extra
- 1 tsp dried basil leaves
- 2 1/2 cup plain soy drink
- 6 medium potatoes, peeled and sliced
- 2 1/2 Tbsp flour
- 1 tsp salt
- 1/4 tsp black pepper
- 3 Tbsp butter
- 2 cup whole milk, scalded
- 1/2 cup grated, regular cheddar cheese
Directions: Standard directions Microwave directions
Preheat oven to 400°F.
Layer potatoes and onions in a large casserole dish. Sprinkle 1/2 teaspoon of salt between layers.
Melt buttery spread in a saucepan, remove from heat and stir through flour. Return spread-flour mixture to heat and cook for 1 minute. Remove from heat and gradually add soy milk, stirring until smooth. Return to heat and simmer until mixture boils and thickens. Add extra 1/2 teaspoon of salt and basil.
Pour sauce over layered potatoes. Bake in preheated oven for 45 minutes, or until cooked.
Layer potatoes and onions in a large microwaveable casserole dish. Sprinkle 1/2 teaspoon of salt between layers.
In a separate dish, melt buttery spread on HIGH [100%] for 1 minute, remove from microwave oven and stir through flour. Return spread-flour mixture to microwave oven and microwave for 1 minute. Remove from microwave and gradually add soy milk, stirring until smooth. Microwave on HIGH [100%] for 4 minutes, stirring after every minute, until mixture boils and thickens. Add extra 1/2 teaspoon of salt and basil.
Pour sauce over layered potatoes. Microwave on HIGH [100%] for 20 minutes.
Variations:
Can lightly sprinkle with shredded soy cheese or rice cheese.
If dairy-free is not necessary or desired, you can replace the soy milk with low-fat cow's milk and add low-fat cheddar cheese.
Serving suggestions are not included in the nutritional analysis.