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Take the chill off any blustery day and make something special to accompany meaty entrees. This creamy, stick-to-the-ribs, potato-and-onion side dish is one you'll turn to often. —Agnes Ward, Stratford, Ontario
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts about 3/4 cup equals 196 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 530 mg sodium, 29 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Never-Fail Scalloped Potatoes in Healthy Cooking February/March 2009, p51
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Reviewed on Mar. 02, 2013 by Jean39
I haven't tried this yet, but it sounds easy and very tastey. I know my husband will like it.
Reviewed on Mar. 02, 2013 by coolazkids
I made this recipe exactly as written, except used 1% milk instead of fat-free. The white sauce cooks up way too stiff to mix into the potatoes. I wound up with separate layers of potatoes, onions and sauce. The potatoes did not cook because there was no liquid to cook them in. After it was done, I added more milk, stirred, and baked longer and it was tasty. The sauce just needs 2 1/2 cups of milk to make it saucy, not stiff.
Reviewed on Feb. 27, 2013 by tbearmom03
piano70549@yahoo.com - according tot he directions, the onions are thinly sliced and layered with the rest of the ingredients before baking.
Reviewed on Feb. 27, 2013 by piano70549@yahoo.com
No review yet - what is done with the onions?
Reviewed on Feb. 08, 2013 by tmeetze
My family loved this!
Reviewed on Dec. 30, 2012 by kim stump
My family and friends loved it , made it three time so far
Reviewed on May. 30, 2012 by Acorn49
Made for company picnic. Must have been gone in five minutes. Will make again.
Reviewed on May. 14, 2012 by SassyLacey
I have made this several times and they are the best and easiest Scalloped Potatoes that I have ever made. My grandaughter and her friend visited us for a week last summer and both asked me for the recipe to take home to their mothers. The friend said she had never had such good potatoes. The girls re-heated left overs and enjoyed them just as much the next day.
Reviewed on Apr. 30, 2012 by dawnlon
Very easy and very good. I threw in left over ham and green beans for a one dish meal and used sharp cheddar cheese. Will add this one to my recipe box.
Reviewed on Apr. 28, 2012 by luvcookin'
Well, the way I did it this was no longer a potato recipe, but it was still excellent. I substituted radishes for potatoes. I cut off either end of the radishes and left the peeling on, then sliced them. Otherwise I followed the recipe, but added a little cayenne pepper to spice it up. Very good.
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