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Low-fat Scalloped Potatoes

What you need: 

1 1/2 cups nondairy milk (I use soy)
2 tablespoons flour
1 teaspoon salt (or seasoned salt)
1/2 to 1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper
1 medium onion, chopped
4 medium potatoes, peeled and sliced thinly

What you do: 

1. Preheat oven to 350 degrees F. In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens.
2. Add onions to sauce. Layer casserole dish with 1/2 the potato slices. Spoon 1/2 the sauce over slices.
3. Repeat with remaining potatoes and sauce. Cover and bake for 65 minutes. '

Preparation Time: 
Cooking Time: 


Very creamy and good but I decided cayenne pepper isn't a flavor I love in my potatoes. Next time I will use a sprinkle of paprika.


WOW!  I can't believe how creamy this was!!!  YUM!!!  --- Now, I will have to say that being from New Orleans makes me a spicy food lover, but next time I will definitely half the amount of cayenne --- I think my fiance's tongue was on fire the whole night! Otherwise, DELICIOUS!


This was really yummy!  I sprinkled some nut yeast in with the two layers as well as some salt and pepper.  I followed the earlier suggestions and decreased the amount of cayenne pepper.  I will definitely make this again and again!



This was fantastic. Made it for my parents for Easter and they loved it. Used rice milk instead of soy and it turned out fine. Also added a bit of nutritional yeast for extra flava! Very good!


these were very good and easy to make. i added a little buttery spread and some nutritional yeast and subbed paprika for the chili powder. after cammers and DR's raves, i'm sure i'll be making these again.

with the meal (photo) i made garlic green beans and "hammy coins" (which is my own made up creation-basically seitan with liquid smoke and other random flavors)


It is wonderful.  I made it today.


about how many servings does this recipe make? I'm guessing 3-4 based on the number of potatoes but I'm no good at estimating!


Mmmm, this was good! I used petite gold potatoes.  I loved how creamy it was considering it was low fat! I will definitely be making this more and more. No need for scalloped potatoes loaded with butterfat and cheese!

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