Low-fat Scalloped Potatoes

By Barbara Crandall, RD

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Yields 4 servings

3 medium russet potatoes, peeled and sliced (tip: a food processor works well for slicing)
1 small onion, minced
½ tsp. canola oil
¼ tsp. salt
½ tsp. garlic, minced
1/8 tsp. thyme
1/8 tsp. black pepper
1 c. skim milk
1 bay leaf
1 tsp. cornstarch
½ tbsp. water
½ tbsp. light cream cheese
2 tbsp. grated parmesan cheese

Preheat oven to 450 degrees F. Combine onion, oil and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally (approximately 8 minutes. Stir in garlic, thyme and pepper. Add potatoes, milk and bay leaf. Cover, reduce to low heat and let simmer until potatoes are slightly tender (8-10 minutes).

Discard the bay leaf. In a separate bowl, whisk together the cornstarch and water; add to the potato mixture and bring to a simmer.

Remove pan from stove and add cream cheese and parmesan cheese. Transfer to a 9X13in baking dish and cover with foil. Bake 10 minutes; remove the foil and bake 10 additional minutes.

Garnish with fresh herbs of your choice.

214 cal; 1g fat; 0g saturated fat; 167mg sodium; 50g carb; 4g fiber; 2g protein