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The potato is a near perfect food. The
U.S. Department of Agriculture has stated that "a diet of whole milk and
potatoes would supply almost all of the food elements necessary for the
maintenance of the human body".
The potato itself is 99.9% fat-free and yet it is a nutrient-dense food. Because
of that, it is an important dietary staple in over 130 countries.
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Streamlined Scalloped Potatoes
1 T. olive oil
2 cups thinly sliced onions
1 bay leaf
cooking spray
2 lbs. russet potatoes, peeled, very thinly sliced
ground nutmeg
salt and pepper, to taste
1 1/2 cups (approx.) canned chicken broth
Preheat oven to 425°F. Heat oil in large nonstick skillet over medium-low heat.
Add onions and bay leaf and sauté until onions are pale golden and very tender,
about 15 minutes. Discard bay leaf.
Spray 10-inch-diameter deep-dish pie plate with cooking spray. Layer 1/3 of
potatoes evenly in prepared dish. Season with nutmeg, salt and pepper.
Arrange half of onions over the potatoes. Repeat layering with 1/3 of potatoes,
nutmeg, salt and pepper, then remaining onions.
Top with remaining potatoes, overlapping slices slightly. Season with salt and
pepper.
Pour enough broth over layers just to reach top layer of potatoes. Bake 30
minutes.
Reduce oven temperature to 350°F. Bake until top is golden brown and potatoes
are tender, about 25 minutes longer.
Serves 4.
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