Creamed Potato Skillet
- 4 medium Yukon Gold potatoes
- 2 carrots
- 1 red pepper
- 2 cloves of garlic
- ¼ of a red onion
- 1 cup of fat-free half and half or low-fat milk
- ¼ tsp black pepper, 1 pinch garlic powder, ½ tsp dried thyme leaves, ½ tsp chopped fresh rosemary leaves
- 1 cup corn kernels
- 2 tablespoons of grated Parmesan cheese
Preheat your oven to 450 degrees. Thinly slice the potatoes, then slice the onion, garlic, & red pepper, arranging them all in a pie pan. Mix the half and half with the seasonings and pour it over the potatoes, then bake at 450 degrees for 10 minutes. Turn the heat down to 350 and bake for 15 minutes. Add corn and cheese during the last 10 minutes.
Meet the Dish:
This is a really fancy and healthful version of scalloped potatoes that’s fit for any holiday meal or entertaining table, thanks to its layered colors and flavors. The topping of corn kernels and cheese makes it feel special, but it’s actually easy enough to make every day.
Serving size: 1 wedge
Number of servings: 6
Each serving contains 164 calories, 2 grams fat, 1 gram saturated fat, 0 grams trans fat, 3 milligrams cholesterol, 107 milligrams sodium, 34 grams carbohydrate, 5 grams fiber, 6 grams sugar, 5 grams protein, 73% vitamin A, 70% vitamin C, 8% calcium, and 5% iron.
Printable Recipe Handout:
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.