Microwaved Scalloped Potatoes Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodInterest Group


 Butter3 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Savory/Dill1 Teaspoon
 Flour/Arrowroot3 Tablespoon
 Milk500 Milliliter
 Potatoes4 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 mg

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


Place in a microwave-safe bowl the butter, onion, salt, pepper and savory or dill.
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.
Keep refrigerated.
To serve, microwave at MEDIUM, covered, until hot.
Time depends on quantity, so test every 3 minutes.