Recipe: Scalloped Potatoes

scalloped potatoes

In my quest to make the holidays healthy, not full of food that leaves you sluggish and 10lbs heavier…I’ve been working on some typical family favorite holiday foods, trying to rework them. Truth be told, while there may be an issue in my family with lots of desserts around the holidays, it’s not usually our large meals that are unhealthy. Between my vegetarian sister and my ultra-ridiculously committed healthy parents, our entrees are usually things like stuffed acorn squash, roasted veggies, and homemade soups. Nevertheless, I think most people are trying to fit in family favorites without having to buy an “expanded” wardrobe. I whipped these up the other night and it was a really delicious side dish. It provided the satisfaction of warm and crispy cheesy potatoes, without a fraction of the fat. I also subbed in zucchini for half the potatoes so it was a great way to get in some veggies. Give them a try!

Scalloped Potatoes

Potatoes – one large potato per person is a pretty safe estimation

1 large zucchini

4 tbs crumbled goat cheese

coarse sea salt

fresh(or dried rosemary)

1/2 cup grated parmesan

Preheat oven to 375. Thinly slice potatoes and zucchini. Layer half the potatoes around a large baking dish. Sprinkle with 2 tbs of goat cheese, salt and rosemary. Layer zucchinis. Sprinkle with 2 tbs of goat cheese, salt, rosemary. Cover with remaining potatoes. Top with parmesan cheese. Bake until top is browned and potatoes are soft, about 1 hr. If you find the top is browning too quickly and potatoes aren’t soft yet, you can cover with foil and then remove to brown the top. Enjoy!

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