Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Low-Fat Scalloped Potatoes
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 290
- Total Fat
- 7 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 22 milligrams
- Sodium
- 546 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 290
- Total Fat
- 7 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 22 milligrams
- Sodium
- 546 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
- Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
- Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.
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29 Reviews
alice b.November 14, 2018
Like every other recipe I have tried, why so much disgusting liquid milk and cream and so little flour? We find potatoes floating in liquid milk disgusting. From now on, I will make a roux like mac and cheese instead. I even cooked for 3 hours and it was still watery. I threw it all out.
Doty P.June 19, 2020
You can add more flour on your own, that's allowed!
SaudieMay 15, 2018
Made this recipe a couple of time but I use 3 Tbsp of potato flour instead of flour, very good
Melissa D.December 14, 2017
I have used this recipe several times. It’s easy, and perfect, every time.
Sharon GlassmanOctober 28, 2014
My roux needed more flour (my bad?). I ate a serving, added more salt and pepper, broiled 5 minutes more. Added fresh green peppers, chives. Broiled again. With these changes, it's very good.
ValGibsonSeptember 10, 2013
You can substitute the gruyere cheese with swiss cheese
Robert C.May 17, 2018
Gruyere is Swiss cheese
LisaM70November 18, 2019
No, it isn't
Tucson C.August 20, 2021
Yes, it is.
Food Network UserApril 7, 2022
Gruyère is a Swiss cheese only in the sense that it originated in Switzerland. It has a different consistency and flavor than regular Swiss cheese.
deborahvadersNovember 11, 2022
Both originated in Switzerland and thus are in fact both Swiss cheeses. Most “Swiss cheese” in the US (both artisanal and main stream commercial brands) is made with pasteurized milk, traditional Gruyère is made with raw cow milk, both varieties are aged different lengths of time, Swiss cheese has its distinctive holes in it while you will notice Gruyère does not. In the end they are similar enough to be substituted for one another especially for budget preservation these days.
wronghandsSeptember 18, 2024
It most definitely is. In the US what we call Swiss Cheese is actually Emmental. Both Gruyere and Emmental are members of the Swiss-type cheese category. In Switzerland and the rest of Western Europe, Gruyere is more popular, and if you mention Swiss Cheese there they’ll assume you mean Gruyere. I hope you enjoyed this mini cheese Ted Talk.
MarilynATLApril 27, 2013
This is awesome!! I added shredded cheese to the milk mixture as well as on top. A big hit with us!!
Gwen L.April 4, 2013
Our family loved these just as much as regular scalloped potatoes. I thought they were very flavorful. My only recommendation is to cook the potatoes in the boiling water a little less - maybe about 5 or 6 minutes until they just soften. I cooked them 8 minutes, and they were too tender and falling apart when I gently mixed them with the cream sauce. I LOVE that these are so much healthier than regular scalloped potatoes and that they cook a lot quicker!
Monique12345January 7, 2013
These were just awful, flavorless and a complete waste of time. I was mortified that I served these to a guest.
Doty P.June 19, 2020
Basic rule of cooking, always taste your food for seasoning
photonicJanuary 3, 2013
we liked it and my husband is a very picky eater!
Tricia D.March 15, 2012
This was so delish!! The only thing I will say is that I halved the recipe (because there are only 3 of us and the potatoes did not need to boil for 8 minutes. They fell apart, unfortunately. Next time, I will boil them a little less so they stay in tact. These were SO good!!
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