Best Scalloped Potatoes With Cornstarch
|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|
|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|
Preheat oven to 350Â° 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.
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.