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Scalloped Potatoes

16 Reviews
93% would make this recipe again

Preparation : 10 min Cooking : 50 min
280 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

2 potatoes, peeled and thinly sliced 400 g
1 cup milk, partly skimmed, 2%, enough to cover the potatoes 250 mL
1 bay leaf 0.1 g
1 clove garlic, pressed
3 tbsp whipping cream 35%, enough to cover the potatoes 45 mL
1 pinch nutmeg
salt [optional]
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the potatoes easier.

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Peel the potatoes and slice them thinly (6-7 mm), then put the slices in a nonstick pan (just large enough to hold the potatoes in one layer). Pour in the milk (add enough to cover the potatoes), then add the bay leaf and pressed garlic. Season the potatoes generously with salt. Bring to a boil over medium heat, with some stirring to prevent the potatoes from sticking to the bottom of the pan and scorching. Lower the heat and cook 15-20 min with occasional stirring until the potatoes are soft but not falling apart.
  3. Arrange the potato slices with any remaining cooking milk in a baking dish and cover them with the cream. Sprinkle with the nutmeg and ground pepper. Bake in the middle of the oven about 35 min, until the potatoes are golden and crusty.
  4. Serve.

Nutrition Facts Table

per 1 Serving (320g)

Amount

% Daily Value

Calories

280

Fat

11 g

16 %

Saturated 6.5 g
+ Trans 0.1 g

33 %

Cholesterol

40 mg

Sodium

70 mg

3 %

Carbohydrate

40 g

13 %

Fibre

2 g

10 %

Sugars

8 g

Protein

8 g

Vitamin A

16 %

Vitamin C

22 %

Calcium

17 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 servings
Grain Products : 0 serving
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Copper, Fibre, Folacin, Manganese, Selenium, Vitamin C, Zinc
Good source of  :
Calcium, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2
Excellent source of  :
Potassium, Vitamin B12, Vitamin B6, Vitamin D
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 0
Milk and Alternatives ½
Fats 1 ½

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Members' Reviews

16 Reviews (15 with rating only ) 93% would make this recipe again
jetmekanik
april 18, 2012

I guess my idea of Sprinkling Generously with salt isn't appropriate in this case. Found this remarkably bland. I thought the sauce would thicken more, too. We ate it, but it wasn't the overwhelming hit I was hoping for, that's for sure. Oh well, win some, lose some.

Useful 0

This recipe is in the following categories

Potato | Side dishes | Vegetarian | Kosher | High Vitamin D | Halal | High Calcium | Low Sodium | Bake | French

Top Reviews

View All Reviews
jetmekanik
april 18, 2012

I guess my idea of Sprinkling Generously with salt isn't appropriate in this case. Found this remarkably bland. I thought the sauce would thicken more, too. We ate it, but it wasn't the overwhelming hit I was hoping for, that's for sure. Oh well, win some, lose some.

Useful 0