Skinny(er) Scalloped Potatoes

Skinny(er) Scalloped Potatoes - sweetheatchefs.com

INGREDIENTS

Non stick cooking spray
10 medium peeled Yukon Gold potatoes, sliced thinly. I used my food processor attachment at 2mm
2.5 tbsp butter
salt and fresh pepper to taste
1 clove of garlic, or if you are a garlic lover (like me) 2 cloves minced or microplaned (if you don’t have cloves, 1/2-1 tsp garlic powder)
1 cup shredded reduced fat Cheddar or Gruye cheese or a combo of both
1/4 cup large grate parmesan cheese
2 cup fat-free milk
1 bay leaf
pinch freshly grated nutmeg
3 tsp thyme
2 tsp dijon mustard
1 green onion, thinly sliced for garnish
 
 
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DIRECTIONS

  1. Preheat oven to 425°F. Spray a 9″x 13″ baking dish with cooking spray.
  2. In a large bowl add potatoes, salt, & fresh cracked pepper. Toss well so everything is coated.
  3. The placement of the potatoes will happen in 4 different batches. First batch take 1/4 of the potatoes and layer them on the bottom of the pan.
  4. Add 1/4 of the cheese on top, repeat until all potatoes and cheese are in pan.
  5. In a small saucepan, bring milk, butter, dijon mustard, thyme, bay leaf and nutmeg to a boil over medium heat stirring very frequently so it does not scaldpour over potatoes (remove bay leaf)
  6. Top with the Parmesan cheese and green onions.
  7. Bake uncovered, for 40 – 50 minutes (depending on how thick your potatoes were) or until potatoes are tender. 

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Loaded Bake Potato Soup Crock Pot Style

IMG_3174

INGREDIENTS

6 large baking potatoes, peeled, cut in 1/2″size
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced 
1/4 cup butter (REAL butter)
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

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DIRECTIONS

Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soup is slightly thick. If you want it thicker, add 1/4 cup instant mashed potatoes.

Stir in cream, cheese and chives.

Top with sour cream (if used), sprinkle with bacon and more cheese.

Loaded Baked Potato Soup