Guest guest Posted October 17, 1999 Report Share Posted October 17, 1999 Here are some recipes for scalloped potatoes. There is one in here which is dairy-free. * Exported from MasterCook * Beer-Baked Scalloped Potatoes Recipe By : Cooking Light Magazine, March 1996 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1 teaspoon vegetable oil 1 1/2 cups onion -- sliced vertically 1 cup beer 2 pounds red potatoes -- peeled --cut into 1/8-inch slices 1/2 teaspoon salt -- divided 1/4 teaspoon pepper -- divided 2 tablespoons all-purpose flour 1/2 cup skim milk 1/2 cup grated swiss cheese 1. Preheat oven to 350 oF. 2. Coat a large skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, and saute 5 minutes. Add beer; cook 12 minutes or until liquid evaporates, stirring occasionally. Remove onion mixture from heat, and set aside. 3. Cook potato slices in boiling water for 8 minutes or until crisp-tender; drain. Rinse under cold water, and drain well. 4. Place one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of salt and half of pepper. Spread half of onion mixture over potato slices. Repeat procedure with the remaining potato slices, salt, pepper, and onion mixture, ending with potato slices. 5. Place flour in a bowl. Gradually add milk, stirring with a wire whisk until blended. Pour milk mixture evenly over potato slices. Cover with aluminum foil, and cut 3 (1-inch) slits in foil. Bake at 350 oF for 45 minutes. Uncover; sprinkle with cheese, and bake an additional 10 minutes or until cheese melts. Yield: 6 servings (serving size: 1 cup). CALORIES 183 (17% from fat); PROTEIN 7.4g; FAT 3.7g (sat 1.9g, mono 0.9g, poly 0.6g); CARB 35.4g; FIBER 3.3g; CHOL 9mg; IRON 1.4mg; SODIUM 244mg; CALCIUM 139mg. WW: 3 pts. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20082 * Exported from MasterCook * Mediterranean Scalloped Potatoes Recipe By : Weight Watchers Magazine, October 1998 Serving Size : 7 Preparation Time :0:00 Categories : Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium red potatoes -- cut in 1/8 " slices cooking spray 1 package crumbled feta cheese with basil & tomato -- (4-ounce) 1 package frozen chopped spinach -- thawed, drained, -- and squeezed dry -- (10-ounce) 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 1/2 cups evaporated skim milk 1. Preheat oven to 375F. 2. Arrange half of red potato slices in an 11 - x 7-inch baking dish coated with cooking spray, and sprinkle with half of feta cheese. Top the potatoes and cheese with chopped spinach. Arrange remaining potato slices over spinach; sprinkle with remaining cheese. 3. Place flour, salt, and pepper in a small saucepan. Gradually add milk, stirring with a whisk until blended. Place saucepan over medium heat, and cook until thick, stirring constantly Pour over potato mixture. 4. Cover and bake at 3750 for 40 minutes. Uncover and bake an additional 35 minutes or until potatoes are tender. Let stand 10 minutes before serving. Yield: 7 servings (serving size: 1 cup). POiNTS: 4; Exchanges: 2 Starch, 1/2 Sk Milk 1/2 Med-fat Meat Per serving: CAL 227 (15% from fat); PRO 13.5g, FAT 3.9g (sat 2.5g); CARB 35g; FIB 3.1 g; CHOL 15mg; IRON 2.5mg; SOD 340mg; CALC 365mg Scanned by Karen Sonnessa. Formatted using MC Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scalloped Potatoes & Leeks Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 159 Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 2 cups thinly sliced leek 2 cloves garlic -- minced 1 3/4 pounds peeled yellow Finnish or red potatoes -- cut in 1/8 " slices Vegetable cooking spray 1 2/3 cups 1% low-fat milk 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon ground nutmeg 1 egg 2 tablespoons grated Parmesan cheese Melt margarine in a medium saucepan over medium heat. Add leek and garlic; stir well. Cover and cook 5 minutes or until the leek is tender. Remove from heat; set aside. Arrange one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray; top with half of leek mixture. Repeat layers, ending with potato slices. Combine milk, salt, pepper, nutmeg, and egg in a bowl; stir well with a wire whisk. Pour over potato mixture. Bake, uncovered, at 425 degrees for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned. Calories 168 Fiber 2.3g Fat 4.3g WW: 3 pts. - - - - - - - - - - - - - - - - - - NOTES : Serving size: 3/4 cup. Nutr. Assoc. : 0 3891 0 4716 0 0 0 0 0 0 0 * Exported from MasterCook * Scalloped Potatoes with Cheese Recipe By : Cooking Light Magazine, April 1997, page 198 Serving Size : 7 Preparation Time :0:00 Categories : Casseroles Cheese Potatoes Sides Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- halved butter flavored cooking spray 6 medium peeled red potatoes -- 1/8 inch slices 2 tablespoons margarine -- melted 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded Gruyere cheese 1 cup skim milk 1. Preheat oven to 425 oF. 2. Rub an 11 x 7 inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. 3. Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients. 4. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 oF for 40 minutes or until potatoes are tender. Yield: 7 servings (serving size: 1 cup). Calories 228 (24 % from fat); fat 6.7 g (sat 2.3 g, mono 2.1 g, poly 1.2 g); protein 7.6 g; carbohydrates 36.6 g; fiber 3.2 g; cholesterol 10 mg; iron 1.4 mg; sodium 262 mg; calcium 142 mg. WW: 4 pts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scalloped Potatoes With Saffron Recipe By : Vegetarian Times, January 1999, page 47 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boiling potatoes Salt and pepper Several pinches of saffron threads 1 tablespoon virgin olive oil -- up to 2 1 slice dense white bread 1/2 cup blanched almonds roughly chopped 2 large garlic cloves 1 teaspoon paprika 2 cups boiling water 1 tablespoon chopped parsley -- for garnish 6 TO 8 SERVINGS DAIRY-FREE This is a very simple casserole based on just one main ingredient--potatoes--yet it's succulent and full of flavor. Preheat oven to 375 F. Peel potatoes. Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread into pieces and fry with almonds until golden, about 5 minutes. (Remove garlic if it gets too dark.) Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth; then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Per serving: 271 cal.; 6g prot.; 9g total fat (1g sat. Fat); 43g cars.; 0 chol.; 41mg sod.; 5g fiber Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Scalloped Potatoes Recipe By : Cooking Light Magazine, October 1997 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Sides Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium leeks --about 3/4 pound 2 tablespoons fresh lemon juice 2 teaspoons olive oil 1/2 teaspoon salt -- divided 1/8 teaspoon pepper cooking spray 4 cups thinly sliced baking potatoes --about 1 1/2 pounds 1 cup skim milk 1/3 cup spiced pear butter 3/4 cups grated gruyere cheese --3 ounces 1. Preheat oven to 500 oF. 2. Remove roots, outer leaves, and tops from leeks. Rinse under cold water; cut into 1 1/2 x 1/2-inch strips. 3. Combine leeks, lemon juice, olive oil, 1/4 teaspoon salt, and pepper in an 11 x 7 inch baking dish. Bake at 500 oF for 20 minutes or until leeks are tender, stirring once. Spoon leek mixture into a bowl; set aside. Reduce oven temperature to 350 oF. 4. Coat baking dish with cooking spray, and arrange half of the potato slices in dish. Spread leek mixture over potato slices. Top with remaining potato slices; sprinkle with 1/4 teaspoon salt. 5. Combine the milk and Spiced Pear Butter in a small bowl, stirring with a whisk until smooth; pour over potato slices. Cover loosely with foil; bake at 350 oF for 45 minutes. Uncover and bake 30 minutes. Sprinkle with cheese, and bake an additional 10 minutes. Yield: 6 servings (serving size: 1 cup). CALORIES 248 (24% from fat); FAT 6.6g; (sat 3g, mono 2.6g, poly 0.5g); PROTEIN 8.4g; CARB 40g; FIBER 2.8g; CHOL 17mg; IRON 1.5mg; SODIUM 279mg; CALCIUM 234mg. WW- 5 points. Busted by Gail Shermeyer <4paws - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two-Cheese Scalloped Potatoes Recipe By : Cooking Light, November 1998 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fat-free milk 1 1/2 cups shredded reduced-fat extra-sharp cheddar -- divided (6 ounces) -- cheese 1 cup shredded reduced fat monterey jack cheese -- divided (4 ounces) 1/4 cup ketchup 2 teaspoons worcestershire sauce 1/4 teaspoon black pepper 2 1/2 pounds peeled baking potato --cut into 1/4-inch-thick slices 2 cups vertically sliced onion cooking spray 2 tablespoons chopped fresh parsley 1. Preheat oven to 350ø. 2. Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire and pepper; set aside. 3. Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley. Cover and bake at 350ø for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until potatoes are tender and cheese is browned. Yield: 8 servings (serving size: 3/4 cup). CALORIES 233 (27% from fat); FAT 7.lg (sat 4g, mono 1.9g, poly O.3g); PROTEIN 14.8g; CARB 28.5g; FIBER 2.5g; CHOL 25mg; IRON l.2mg; SODIUM 377mg; CALC 377mg Scanned by Karen Sonnessa. Formatted using MC Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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