{"id":16283,"date":"2017-04-19T09:24:14","date_gmt":"2017-04-19T13:24:14","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=16283"},"modified":"2023-10-23T11:11:23","modified_gmt":"2023-10-23T16:11:23","slug":"scalloped-potatoes","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/scalloped-potatoes","title":{"rendered":"Scalloped Potatoes"},"content":{"rendered":"\n

Some meals are just not complete without a dish of cheesy garlicky scalloped potatoes and this delicious version is great.<\/p>\n\n\n\n

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Dinner tonight was a very simple tray bake of chicken thighs with vegetables, but I really wanted a nice delicious side to go with it. The kids were a little bored of the usual roasted potatoes or chips, but one thing they love is CHEESE. Give them anything topped with cheese and they will devour the plate without a fuss.<\/p>\n\n\n\n

So I settled on a a dish of scalloped potatoes. But this dish is slightly different to the usual scalloped potatoes you might be accustomed to, thats likely to give you a heart attack just by reading off the ingredients list.<\/p>\n\n\n\n

Traditionally scalloped potatoes is made with flour, butter, cream and cheese. So I had to make a few swaps to make this Slimming Eats friendly and not so heavy on the waist line.<\/p>\n\n\n\n

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To get that creamy feel to the sauce that covers the potatoes before being topped with cheesy melty goodness. I use some laughing cow light, milk and a little chicken stock (you can use vegetable stock if you are vegetarian). Those 3 ingredients together make a lovely light creamy sauce. That when cooked with the potatoes, reduces down and adds a perfect flavour to this Scalloped Potatoes Dish.<\/p>\n\n\n\n

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For the potatoes, I do recommend a yellow fleshed variety like Yukon Golds, as they have a lovely buttery flour. Try to avoid using floury potatoes, as remember we aren't using any butter like in a traditional recipe, and floury potatoes just don't have that flavour you want in this dish. In the UK, if you can't get Yukon golds, I believe the elfe variety of potato is very similar, so look for that type if you can.<\/p>\n\n\n\n

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Of course there has to be some garlic too, because well garlic should be in everything (well pretty much everything). I don't expect you to go adding it to a chocolate cake or similar, as that would just be weird. Although who knows there probably is some weird recipe out there for that kind of thing. But for savoury purposes, garlic is just perfect. Not a huge amount, 3 cloves is plenty, or 1 or 6, however much garlic you like, but for me 3 was the perfect balance. I also added in 1 finely chopped shallot, because well shallots and garlic together are even better.<\/p>\n\n\n\n

For the potatoes you can slice with a mandolin slicer<\/a><\/strong><\/span> (those things scare me), or if you want to save your fingers or are slightly clumsy like me at times,  you can just use a good sharp knife and slice the potatoes by hand (not too thick not too thin).<\/p>\n\n\n\n

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Once layered in a dish, all thats left to do is pour in the sauce and top with cheese, because you can't have scalloped potatoes without cheese.<\/p>\n\n\n\n

Once cooked I sprinkle with a little chopped parsley and chives, because I love a bit of green, it just makes it look all the more pretty.<\/p>\n\n\n\n

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Looking for some more recipes to try? - Previously on Slimming Eats<\/strong><\/span><\/p>\n\n\n\n