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Scalloped Potatoes?

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Scalloped Potatoes?

Postby Butterfly_Dawn » Tue Nov 22, 2005 9:35 pm

My partner loves scalloped potatoes, but they're full of cheese and milk - is there any way of making them less fatty? If not, can I get away with just a small portion?
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Postby Dolly » Tue Nov 22, 2005 10:43 pm

My sister's recipe

Scalloped Potatoes

5 microwaved potatoes
1 pkt cheese and leek soup
1 cup water
1 cup so-good lite soy milk
a light sprinkle cheese

slice the cooked potato & lay evenly over the base of a cassarole dish.
Combine the soup powder, water and soy milk then pour over potato slices.
Cover with a thin layer of cheese.
Bake until the top is brown.
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Postby dragonfly » Sun Feb 05, 2006 9:53 pm

I know dh's sisters friends, next door neighbour... kinda thing, visited once, and made a delecious one with french onion soup mix, no milk at all, and was so creamy somehow. anyone got that recipe?
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heaviest weight: 189kg
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Postby Puffer » Sun Aug 27, 2006 7:43 pm

Ahhh I just made these and they were AWESOME! Better than ones made with cream!

Here is how I made them:

Per person:
200g peeled potatoes (1.5 medium)
1/4 packet continental french onion soup mix
75ml of milk (I used lite soy)
40g lite shaved leg ham - diced
1/4 medium onion - diced
21g grated tasty cheese
60ml water

1. Slice potatoes and microwave for 1.5 minutes each serve (my microwave is 1000w)
2. Layer potatoes on the bottom of an oven dish sprayed with cooking spray, placing diced onion and ham in between each layer
3. Mix the soup mix, milk and water together, pour over the top of potatoes
4. Sprinkle cheese on top
5. Bake in an oven - 180degrees - for around 45minutes or until potatoes are soft, soup is thickened and cheese is melted/browned.

This makes a large serve, big enough for a meal on it's own, or you could use half as a side serve to dinner.

I added up the ingredients and came up with the following approximate nutritional information:

Kilojoules: 1862
Fat: 16.9
Sat Fat: 8.8
Carbs: 57g
Protein: 47.4
Cholestoral: 71mg
Sugar: 9.5g
Sodium: 2234.8mg
Fiber: 6g
Calcium: 301.8

So it's not exactly a 'light' or 'diet' food but it's a great treat, and if your counting kilojoules and it fits into your day it counts as a diet food in my books ;)
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Postby kate_turner2000 » Sun Aug 27, 2006 8:08 pm

for the french onion 'potato bake' you use your microwaved spuds, slice them up, lay them in the dish, mix a carton fo sour cream and small carton of thickened cream together then add the french oinion soup mix to this cream mix- and then pour. it isnt too healthy though! but it is yummy. i also made it using spiral pasta instead of potatos for a bbq once. very rich and creamy so you cant have too much.
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Postby Ally » Mon Aug 28, 2006 10:05 am

Here is the recipe I use. Hope it helps Tegan!! :P

this recipe serves 6

1 teaspoon butter
1 large onion, thinly sliced
2 cloves garlic, minced
900g potato, sliced or diced small
500g pumpkin, sliced or diced small
375ml light evaporated milk
125ml water
1 teaspoon chicken stock powder
2 teaspoons cornflour
75g low fat grated cheese
salt and freshly ground black pepper to taste

Melt butter in a pan and saute the onions and garlic (if you don't want to use butter use a small amount of water)

Remove from the heat and place on the base of a large oven-proof dish. Layer the potato and pumpkin in the dish on top of the onions. End with a potato layer.

Place the milk in a pan. Combine the water, chicken stock and cornflour and stir into the milk. Bring to the boil, stirring constantly. Cook for 1-2 minutes over the heat, add half the cheese and stir through.

Remove from the heat and pour the sauce over the potato layer. Sprinkle with the remaining cheese and bake in theoven at 180*C for approximately 1 hour or until the vegetables are cooked. (To save time you can pre-cook the potato and pumpkin for 10 minutes on high in the microwave). Add salt and pepper to taste. Let the dish stand for 10 minutes before serving.

This is lovely hot or cold.
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