JULIENNE SCALLOPED POTATOES
I make this at least twice a month, an easy scalloped potatoe dish that you can make into a traditional French gratin by adding 1 teaspoon each dried thyme and minced garlic and replace the Cheddar with Gruyere Cheese. You can also replace the whipping cream with 3/4 cup fat-free chicken broth making this a lighter, more healthful dish - without sacrificing the taste.
Provided by Porfavorcorona
Categories Low Protein
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Cut the potatoes onto julienne strips.
- Place in a greased 2-quart casserole.
- Sprinkle with salt and pepper.
- Cover with foil and bake for 45 minutes or until tender.
- Heat whipping cream and butter in a saucepan until butter melts.
- Pour over potatoes.
- Sprinkle with Cheddar cheese.
- Bake, uncovered, for 15 minutes longer or until lightly brown.
- Remove from the oven and sprinkle with parsley.
- Serve hot.
Nutrition Facts : Calories 429.6, Fat 28.2, SaturatedFat 17.6, Cholesterol 91.3, Sodium 546.9, Carbohydrate 38.5, Fiber 4.7, Sugar 1.8, Protein 7.6
JULIENNED POTATOES LYONNAISE
Steps:
- Peel potatoes and drop into cold water to prevent discoloration. Using shredding disk of food processor or hand grater, grate potatoes as finely as possible. There should be about six cups. Drop grated potatoes into basin of cold water and set aside.
- Cut the onion in half lengthwise. Cut each half crosswise into very thin slices. There should be about one cup.
- Heat oil in nonstick 10-inch or 11-inch skillet. When oil is hot, drain potatoes, pat dry and add them to skillet. Add salt and pepper. Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes. Add butter. Toss and stir. Continue cooking about 2 minutes. Add onions. Toss and stir to blend thoroughly. Continue cooking, tossing and stirring occasionally, about 2 minutes.
- Using back of wooden spoon, press potato mixture to flatten well. Cook over moderately high heat about 2 minutes or until browned on bottom.
- Invert a round plate slightly larger than circumference of the skillet on top of skillet. Quickly turn skillet over so potatoes fall into the plate. Slip potatoes browned side up, back into skillet. Press down with back of wooden spoon.
- Cook on second side until nicely browned, about 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 844 milligrams, Sugar 4 grams, TransFat 0 grams
MATCHSTICK POTATOES
Categories Potato Side Fry Quick & Easy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
- Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
- While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)
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