Scalloped Potatoes

17 Reviews
93% would make this recipe again

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Preparation : 10 min Cooking : 50 min
280 calories/serving

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 0.2 g
1 clove garlic, pressed
1 pinch salt [optional] 0.2 g
3 tbsp whipping cream 35%, enough to cover the potatoes 45 mL
1 pinch nutmeg
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 (320 g)

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

Net Carbs

38 g

Protein

8 g

Vitamin A

16 %

Vitamin C

22 %

Calcium

17 %

Iron

4 %
More info

DIABETES Exchange

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

17 Reviews (16 with rating only) 93% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Potato | Side dishes | High Vitamin D | Bake | French

Top Reviews

View All Reviews
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.

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