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Skinny Rosemary Scalloped Potatoes
Skinny Rosemary Scalloped Potatoes
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Prep Time:
40 minutes
Total Time:
1 hour 30 minutes
Lightened comfort dish with root veggies & ham in creamy herb sauce, 88% less sat fat & 75% fewer calories than original recipe.
Ingredients:
  • 1/2 cup chopped onion
  • 1 1/2 cups fat-free milk
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 medium round red potato, cut into 1/4-inch-thick slices
  • 1 medium sweet potato, peeled and cut into 1/4-inch-thick slices
  • 1 medium turnip, peeled and cut into 1/4-inch-thick slices
  • 1/4 cup water
  • 8 ounces low-fat, reduced-sodium cooked boneless ham, cut into thin strips
  • Paprika
Instructions:
  • 1. Preheat oven to 350°F. For the sauce: In a medium saucepan, cook onion in boiling water for 3 to 5 minutes until tender. Drain and return to the pan. In a screw-top jar, shake together milk, flour, and pepper until smooth. Add the milk mixture to the saucepan. Cook and stir over medium heat until thickened and bubbling. Mix in rosemary.
  • In a 2-quart microwave-safe baking dish, mix the potatoes, turnip, and 1/4 cup water. Cover with vented plastic wrap and microwave on high for about 8 minutes or until vegetables are tender. Drain in a colander.
  • In a 2-quart baking dish, create layers of ham, potato mixture, and sauce. Repeat the layers and sprinkle with paprika. Bake uncovered for about 30 minutes until heated through. Allow it to stand for 10 minutes before serving.

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