Serves 6 | Serving Size: 1 wedge | Total Time: 30 min | Prep: 5 min | Cook: 25 min
This is a really fancy and healthy version of scalloped potatoes that is fit for any holiday or entertaining table with its layered colors and flavors. The topping of corn kernels and cheese makes it feel special. But it is easy enough for every day.
- 4 Yukon Gold potatoes, medium-sized
- 2 carrots
- 1 red pepper
- 2 cloves of garlic
- ¼ of a red onion
- 1 cup corn kernels
- 1 cup of fat-free half and half or lowfat milk
- ¼ tsp black pepper
- Pinch garlic powder
- ½ tsp dried thyme leaves
- ½ tsp chopped fresh rosemary leaves (or use dried)
- 2 tablespoons of grated Parmesan cheese
Slice the potatoes and carrots very thin on a Japanese mandolin or in a food processor. You can also do it by hand.
Slice the onion, garlic, and red pepper. Place them in a non-stick skillet or pie pan. Round is preferred. Preheat an oven to 450 degrees. Mix the half and half with the seasonings and pour over the potatoes. Bake at 450 degrees for 10 minutes then turn the heat down to 350 and bake for another 15 minutes or until the potatoes are fork tender. Add the corn kernels and the cheese the last 10 minutes of baking. Slice in wedges and serve hot.
The creamed potatoes go really well with fish or poultry. You can make this dish ahead of time and reheat to serve. Cover and reheat in the microwave or oven.
Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.
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Woodholme encourages a healthy diet and proper nutrition as one aspect of maintaining heart health. The nutrition information and recipes are presented for informational purposes only and are not intended to take the place of one-on-one advice from your doctor. Please follow your personal physician’s recommendations if any recipes, ingredients, or advice found here conflict with what your doctor has told you.