Scalloped Potatoes with an “e”
Time Required: 15 (35 total)

Don’t care about spelling?  What about creamy scalloped potatoes without all the fat?  I’d be the first to try a more decadent version if it was offered to me, but I’ll save that for a special occasion and enjoy these more often. 


4 potato(es) -- good sized, red or yukon gold
3 tbsp butter
1 cup(s) onion -- sliced thin and 1" long
3 tbsp flour
2 cup(s) milk
2 tbsp nutritional yeast -- optional but suggested
1/3 cup(s) shredded cheddar cheese
1/2 cup(s) bread crumbs -- optional


Prep Work:  Scrub, then slice potatoes into very thin disks.  Cut onion.

1.  Melt butter in large, oven-safe skillet.  Remove from heat.

2.  Layer skillet:    half of potatoes
                    all onions
                    1 1/2 Tbsp. flour
                    1 Tbsp. nutritional yeast
                    1/2 tsp. pepper and 1 tsp. salt
                    half of potatoes
                    1 1/2 Tbsp. flour
                    1/2 tsp. pepper and 1 tsp. salt
                    1 Tbsp. nutritional yeast

2.  Pour milk over potatoes and bring to a boil.  Reduce heat to medium-low, cover, and cook until potatoes are tender; approx. 15 min. 

3.  Preheat broiler.  Sprinkle top of potatoes with cheese.  Melt a few Tbsp. of butter, combine with bread crumbs and sprinkle over cheese.  Broil 1-2 min. to melt cheese and brown bread crumbs.

adapted from “Recipes and Tips for Healthy, Thrifty Meals” by USDA


Add a Comment

You must be logged in to enter a comment