Chive Scalloped Potatoes Recipe

5 1 3
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Chive Scalloped Potatoes Recipe

Read Reviews
5 1 3
Publisher Photo
“I’d been wanting scalloped potatoes for some time, but wasn’t able to find a downsized recipe until I came across this yummy version with a hint of chives,” notes Kathleen Bailey of Penetanguishene, Ontario.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 2 teaspoons butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 3/4 cup 2% milk
  • 1 teaspoon minced chives
  • 2 medium potatoes, peeled and thinly sliced

Directions

In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives.
In a 3-cup baking dish coated with cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender. Yield: 2 servings.
Originally published as Chive Scalloped Potatoes in Light & Tasty April/May 2006, p11

Nutritional Facts

3/4 cup: 197 calories, 6g fat (3g saturated fat), 17mg cholesterol, 679mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 2 teaspoons butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 3/4 cup 2% milk
  • 1 teaspoon minced chives
  • 2 medium potatoes, peeled and thinly sliced
  1. In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives.
  2. In a 3-cup baking dish coated with cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender. Yield: 2 servings.
Originally published as Chive Scalloped Potatoes in Light & Tasty April/May 2006, p11

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SusieOFoodie User ID: 1380907 224411
Reviewed Apr. 7, 2015

"Delicious. I used green onion tops b/c I already had some in place of chives. Serving size was perfect for my husband, myself and our 4 year old."

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