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Scalloped Potatoes Recipe

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Scalloped Potatoes Recipe

Prep Time: Cook Time:

Ingredients

  • Palm kernel oil | 0.66 tablespoon
  • Cream, sour, cultured | 6.00 tbsp
  • Milk, nonfat, skim, with vitamin A and D | 1.00 fl oz
  • Cornstarch | 1.00 tbsp
  • Spices, pepper, black | 1.00 tsp, ground
  • Onions raw | 0.50 medium 2-1/2" dia
  • White potatoes, raw | 4.00 potato medium 2-1/4" to 3-1/4" dia
  • Spices, paprika | 0.25 tsp
Nutrition Facts (Per Serving)

Calories per serving: 150.43 mg

Fat per serving: 4.04 g

Saturated fat per serving: 2.65 g

Protein per serving: 2.93 g

Sodium per serving: 35.08 mg

Cholesterol per serving: 6.34 g

Instructions

  1. Brush a rectangular 20 cm/8 inch x 12 cm/5 inch baking dish with oil.
  2. In a medium bowl, whisk together the soured cream, skimmed milk, low-fat spread, cornstarch and pepper.
  3. Line the dish with one-third of the potato slices. Pour one-third of the soured cream mixture over the potatoes. Sprinkle half of the onion over the soured cream mixture. Repeat the layers in order: one-third of the potatoes, one-third of the soured cream mixture and the remaining onion.
  4. Arrange the remaining potatoes on the top and pour the remaining soured cream top mixture over the top. Cover with foil and bake in a preheated oven, 180*C (350*F), Gas Mark 4, for 1 hour. Remove the foil and bake for a further 20 minutes.
  5. Sprinkle with paprika and thyme sprigs, then let stand for 5 minutes before serving.

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