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Best Scalloped Potatoes With Cornstarch

Healthycooking's picture
Ingredients
  Vegetable oil spray 1
  Low fat sour cream 1 Cup (16 tbs)
  Skim milk 1 3⁄4 Cup (28 tbs)
  Non fat butter granules 3 Tablespoon
  Cornstarch 1 Tablespoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Potatoes 6 Pound, scrubbed, unpeeled, and cut into 1/8- to 1/4-inch-thick slices (4 medium sized ones, 1 1/2 pounds each)
  Onion 1⁄2 Medium, diced
  Paprika To Taste
Directions

Preheat oven to 350° F.
Spray an 8 x 11 1/2 X 2-inch baking pan with vegetable oil spray.
In a medium bowl, whisk together sour cream, skim milk, "butter" granules, cornstarch and pepper.
Set aside.
Line pan with a third of the potatoes.
Pour a third of the sour cream mixture over the potatoes.
Sprinkle half of the onion over the sour cream mixture.
Repeat the layers in order: a third of the potatoes, a third of the sour cream mixture and the remaining onions.
Place the rest of the potatoes on top and pour the remaining sour cream mixture over the contents of the pan.
Cover with aluminum foil and bake 1 hour.
Uncover and bake an additional 20 minutes.
Sprinkle with paprika.
Let stand 5 minutes before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Potato
Interest: 
Healthy

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