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Round 2 Recipe: Scalloped Potatoes (Sandra Lee)

Round 2 Recipe: Scalloped Potatoes (Sandra Lee)

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Round 2 Recipe: Scalloped Potatoes (Sandra Lee)

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Ingredients:

Serving

1 cup milk
2 tbsp butter
salt and freshly ground black pepper
reserved sliced potatoes from fish and chips recipe
1/4 cup shredded cheddar
crispy crunchy fish and chips
4 small russet potatoes, washed
3 cups canola
salt and freshly ground black pepper
nonstick cooking spray
2 cups all-purpose flour , plus 1/2 cup for dredging
2 tsp baking powder
2 cups seltzer water
4 tilapia fillets, each fillet sliced in 1/2
1 cup mayonnaise
2 tsp lemon juice
2 tsp seafood seasoning
2 tbsp pickle relish

Directions:

Preheat oven to 350 degrees F.
In a small pot heat milk and butter with salt and pepper, to taste, over low heat. Bring to a simmer.
Layer the sliced potatoes into a 9-inch pie plate or scallop potato dish. Add hot milk and butter. Top with cheese and bake for 30 minutes.
For Tartar Sauce:
Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for Round 2 Recipe. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
In a medium pot heat 3 cups of canola oil to 360 degrees F.
In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
Serve immediately with chips and tartar sauce on the side.
For Tartar Sauce:
Combine in all ingredients in a small bowl and mix until well blended.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2482.91 Kcal (10395 kJ)
Calories from fat	1948.45 Kcal
		% Daily Value*
Total Fat	216.49g	333%
Cholesterol	105.53mg	35%
Sodium	662.42mg	28%
Potassium	1752.12mg	37%
Total Carbs	100.84g	34%
Sugars	12.97g	52%
Dietary Fiber	5.71g	23%
Protein	39.29g	79%
Vitamin C	15.3mg	25%
Vitamin A	0.1mg	2%
Iron	4.2mg	23%
Calcium	313.3mg	31%

Amount Per 100 g
Calories	318.08 Kcal (1332 kJ)
Calories from fat	249.61 Kcal
		% Daily Value*
Total Fat	27.73g	333%
Cholesterol	13.52mg	35%
Sodium	84.86mg	28%
Potassium	224.46mg	37%
Total Carbs	12.92g	34%
Sugars	1.66g	52%
Dietary Fiber	0.73g	23%
Protein	5.03g	79%
Vitamin C	2mg	25%
Iron	0.5mg	23%
Calcium	40.1mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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