Best Scalloped Potatoes With Cornstarch Recipe
Ingredients
| Vegetable oil spray | ||
| Lowfat sour cream | 1 Cup (16 tbs) | |
| Skim milk | 1 3/4 Cup (16 tbs) | |
| 3 tablespoons nonfat "butter" granules | ||
| Cornstarch | 1 Tablespoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 4 medium potatoes, about 1 1/2 pounds, scrubbed, unpeeled, and cut into 1/8- to 1/4-inch-thick slices | ||
| 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.
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.
Chef
