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4.80 from 10 votes

Skinny Scalloped Potatoes

Unlike the traditional version, these scalloped potatoes won't add pounds to your weight loss plan.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 6 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 3/4 cup raw cashews
  • 3/4 cup water
  • 2 1/2 teaspoons salt
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1 small carrot optional (See note #1)
  • 2 tablespoons olive oil
  • 4 cups water divided
  • 10 medium potatoes or 7 large potatoes
  • sweet paprika and parsley for garnish

Instructions

  • Place cashews, 3/4 cup water, salt, granulated onion, and granulated garlic (and carrot if desired - see note) in blender. Blend until very smooth.
    (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.)
  • Add oil and 2 cups of the water. Blend.
  • Scrub potatoes and peel if desired. Slice potatoes into thin slices. Place in an oiled 9" x 14" baking dish.
  • Pour half of blender mixture over top of potatoes.
  • Add remaining 2 cups of water to the blender and blend briefly. Pour over the potatoes.
  • Cover and bake at 350°F for 50 minutes.
  • Uncover and bake for an additional 40 minutes. Serve hot.

Notes

1. I sometimes add a carrot to the cashew sauce to give the potatoes a nutrient boost and a richer color. If you want to do the same, just add a small, raw carrot to the blender along with the cashews and water and blend.
2. With a food processor to cut the potatoes, this dish can be prepared in as little as 15 minutes.