Cheesy Scalloped Potatoes

We originally found this recipe in the “New Dieters Cookbook” when we were both trying to drop a few pounds.  We like to go “junk-storing” whenever we’re on a trip, and we found this cookbook in an antique shop in Ozark, Alabama.  We couldn’t believe how good this recipe was, considering it was low-calorie.  We tricked it out with some fresh herbs, peppers and tomatoes out of our garden, and kind of rearranged the layering of ingredients, and here’s what we came up with.  It’s super healthy for you, so go ahead and enjoy it!

Cheesy Scalloped Potatoes

Ingredients

olive oil spray

2 cloves of garlic, smashed & finely minced

1 cup onion, chopped

1 cup low-fat milk

¾ cup chicken broth

2 tbl. all purpose flour

½ tsp. sea salt

1/8 tsp. white pepper

2 tbl. fresh parsley, chopped

5 medium potatoes. peeled and sliced ¼” thick (if really fresh home-grown potatoes, don’t bother peeling)

1 cup cheddar cheese, shredded

Paprika

12 cherry tomatoes, seeded & thinly sliced (you can use a regular tomato if you have them in your garden)

Directions

·         Spray a medium skillet with olive oil spray and heat to medium until the oil is hot

·         Add the garlic and onions, stirring often for 2-3 minutes until just turning brown, then remove from heat

·         In a small saucepan, stir together the milk and chicken broth, then add the flour, salt & pepper and whisk together to combine well

·         Cook and stir over medium heat until slightly thickened and bubbly, whisking frequently

·         Stir in the onion/garlic mixture and add the parsley, then cook and whisk for about 1 minute, then remove from heat

·         Coat the inside of a 2 quart casserole dish with olive oil spray

·         Place a layer of the potato slices (about one-third of the potatoes) in the casserole dish, and top with 1/3 of the sauce, then 1/3 of the cheddar cheese.  Add the second layer of potatoes, sauce, and cheese then sprinkle the second layer lightly with Paprika.  Finish off with the third layer of potatoes and sauce but not the cheese this time (reserve the remaining cheddar for later.)

·         Top off with the sliced tomatoes and cover with aluminum foil

·         Heat the oven to 350°

·         Bake at 350° for 1 hour and 20 minutes

·         Remove from the oven and sprinkle the remaining cheddar on top

·         Return to the oven and Broil for 3-4 minutes until the cheese is melted

·         Serve hot and don’t feel guilty . . . . it’s sooo good but sooo low calorie!