JULIENNE POTATOES RECIPES RECIPES

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JULIENNE SCALLOPED POTATOES RECIPE - FOOD.COM



Julienne Scalloped Potatoes Recipe - Food.com image

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.

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 7

6 medium russet potatoes, peeled
1 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream
1/3 cup butter
1/2 cup cheddar cheese, shredded
1 tablespoon fresh parsley, snipped or 1 teaspoon dried parsley

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, FatContent 28.2, SaturatedFatContent 17.6, CholesterolContent 91.3, SodiumContent 546.9, CarbohydrateContent 38.5, FiberContent 4.7, SugarContent 1.8, ProteinContent 7.6

JULIENNE POTATO RECIPES RECIPES ALL YOU NEED IS FOOD



JULIENNE POTATO RECIPES RECIPES All You Need is Food image

Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.

Total Time 20 minutes

Yield 2

Number Of Ingredients 9

750 ml organic chicken or vegetable stock
3cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ savoy cabbage
1 carrot
2 tablespoons miso paste
low-salt soy sauce
100 g silken tofu

Steps:

  • { "@type": "HowToStep", "text": "
    1. Pour the stock into a pan and bring to the boil.
    2. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
    3. Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
    4. Stir in the miso paste and a good splash of soy sauce to taste.
    5. Add the tofu and let it stand for a few minutes before serving.
    " }

Nutrition Facts : Calories 184 calories, CarbohydrateContent 17.7 g carbohydrate, FatContent 4.4 g fat, FiberContent 5.1 g fibre, ProteinContent 18.8 g protein, SaturatedFatContent 0.9 g saturated fat, SodiumContent 2.4 g salt, SugarContent 11.5 g sugar

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