Scalloped Potatoes (Vegetarian)
Scalloped Potatoes (Vegetarian) might be a good recipe to expand your side dish repertoire. This gluten free recipe serves 3 and costs 83 cents per serving. One serving contains 297 calories, 9g of protein, and 11g of fat. This recipe from Healing Tomato has 88 fans. It will be a hit at your Easter event. Head to the store and pick up unsalted butter, garlic cloves, whole milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 49%, this dish is pretty good. If you like this recipe, you might also like recipes such as Scalloped Potatoes (Vegetarian), Scalloped Potatoes, and Scalloped Potatoes.
Servings: 3
Ingredients:
2 tsp of dried Rosemary
3 pieces of garlic cloves
1/4 cup of grated Parmesan cheese for the batter and 2 tsp for topping the scalloped potatoes
2 small red potatoes
1 large russet potato
2 tsp of salt
2 Tbsp of unsalted butter
1/4 cup of whole milk or 3 tbsp of skim milk
1 tsp of whole peppercorns
Equipment:
oven
mixing bowl
muffin liners
muffin tray
bowl
Cooking instruction summary:
Preheat oven to 400 degreesWash the potatoes thoroughly. Dont be afraid to use a brush and some elbow greaseLet the butter warm up to room temperatureUsing a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with itIn a processor, add the butter, peppercorns, milk, Parmesan cheese, garlic cloves, salt and Rosemary. Pulse the ingredients until the mixture is of liquid consistencyRemove the mixture from the processor and into a mixing bowlAdd the sliced potatoes to this batter and coat them evenlyPlace Muffin cups in a muffin panStack up the potato slices into the muffin bowl. I like to alternate between the red and russet potatoPour any remaining batter on the potatoesTop with Parmesan cheesePlace in the oven and bake for 45 minutes or until the top is brown
Step by step:
1. Preheat oven to 400 degrees
2. Wash the potatoes thoroughly. Dont be afraid to use a brush and some elbow grease
3. Let the butter warm up to room temperature
4. Using a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with itIn a processor, add the butter, peppercorns, milk, Parmesan cheese, garlic cloves, salt and Rosemary. Pulse the ingredients until the mixture is of liquid consistency
5. Remove the mixture from the processor and into a mixing bowl
6. Add the sliced potatoes to this batter and coat them evenly
7. Place Muffin cups in a muffin pan
8. Stack up the potato slices into the muffin bowl. I like to alternate between the red and russet potato
9. Pour any remaining batter on the potatoes
10. Top with Parmesan cheese
11. Place in the oven and bake for 45 minutes or until the top is brown
Nutrition Information:
covered percent of daily need
