Nonfat Scalloped Potatoes

Course : Potatoes
Serves: 4
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2 large potatoes -- well scrubbed
1 large onion -- (yellow)
1 1/2 cups evaporated skim milk -- approx (or amazake)
1 teaspoon freshly ground black pepper
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon paprika

Preparation / Directions:

Preheat oven to 375 degrees F. Thinly slice the potatoes (leaving skins on) and the onion. Spray a glass baking dish with non-stick spray. Layer the pan alternately with the potato and onion slices. Just before the last layer, sprinkle on 1-3 tsp each of the pepper, basil, and rosemary. Add the last layer of potatoes and onions. Pour the evap skimmed milk (or amazake) over top. You should have enough liquid to almost cover the mixture. Sprinkle on some paprika. Cover with foil and bake for about an hour or until the liquid is all absorbed. Remove foil for the last 15-20 minutes to crisp it a bit. I guessed at the measurements for this dish, as I just sort of slap it together without measuring. Check it to see if it will be done early or take a little extra time. It's a very forgiving dish. My only complaint is that it doesn't freeze-and-reheat well (because of the cooked potato


Nutritional Information:

133 Calories (kcal); trace Total Fat; (1% calories from fat); 9g Protein; 24g Carbohydrate; 3mg Cholesterol; 115mg Sodium

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