Microwaved Scalloped Potatoes Recipe
Summary
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Savory/Dill | 1 Teaspoon | |
| Flour/Arrowroot | 3 Tablespoon | |
| Milk | 500 Milliliter | |
| Potatoes | 4 Cup (64 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1595 Calories from Fat 482
% Daily Value*
Total Fat 55 g83.9%
Saturated Fat 33 g164.9%
Trans Fat 0 g
Cholesterol 146.8 mg48.9%
Sodium 2219 mg92.5%
Total Carbohydrates 254 g84.6%
Dietary Fiber 27 g108%
Sugars 39.8 g
Protein 42 g84.8%
Vitamin A 38.3% Vitamin C 336.3%
Calcium 83.7% Iron 66.3%
*Based on a 2000 Calorie diet
Directions
Microwave at HIGH 2 minutes.
Stir in the flour or arrowroot, mix thoroughly.
Add the milk.
Stir well.
Microwave 6 to 8 minutes at MEDIUM, stirring twice.
When creamy, adjust seasoning.
Place the thinly sliced potatoes in a large microwave-safe pie plate or a 4-cup (1 L) microwave-safe dish in layers.
Pour sauce over all.
Move potatoes here and there with the point of a knife, so the sauce will be evenly divided among the sliced potatoes.
Sprinkle top with a bit of paprika here and there.
Microwave at MEDIUM 20 to 25 minutes, testing the doneness of the potatoes with the point of a knife.
This recipe gives you 6 good helpings and can easily be divided in half; for a smaller quantity, reduce cooking period by about 10 minutes.
How to reheat leftovers Place leftovers in a smaller microwave-safe dish, being careful not to mix the layers.
Cover.
Keep refrigerated.
To serve, microwave at MEDIUM, covered, until hot.
Time depends on quantity, so test every 3 minutes.
Chef
