SCALLOPED POTATO GRATIN RECIPE - SKINNYTASTE
A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.
Provided by Gina
Categories Side Dish
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Spray an 11 x 7-inch baking dish with cooking spray.
- In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
- Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
- In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
- Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.
Nutrition Facts : ServingSize 1 cup (1/7th of recipe), Calories 160 kcal, CarbohydrateContent 24.5 g, ProteinContent 7 g, FatContent 4.5 g, SaturatedFatContent 0.5 g, CholesterolContent 0.5 mg, SodiumContent 42.5 mg, FiberContent 2 g, SugarContent 2.5 g
ZUCCHINI LASAGNA RECIPE - DELICIOUS HEALTHY RECIPES MAD…
By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables – you won't miss the pasta!
Provided by Gina
Categories Dinner
Total Time 120 minutes
Prep Time 30 minutes
Cook Time 90 minutes
Yield 8
Number Of Ingredients 13
Steps:
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
- Preheat oven to 375°.
- In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
- In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
- Let stand about 5 - 10 minutes before serving.
Nutrition Facts : ServingSize 1 /8, Calories 275 kcal, CarbohydrateContent 13 g, ProteinContent 26 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 84 mg, SodiumContent 648 mg, FiberContent 2.5 g, SugarContent 5 g
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Calories 275 kcal per serving
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