Scalloped Potatoes Sans Cream |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I wanted a combination of scalloped and roasted potatoes. I really wanted the medallion shape, so I used vegetable broth instead of milk or cream. My husband really loved them. Ingredients:
4 yukon gold potatoes, sliced thin |
1 ounce hidden valley ranch dip (one pkg) |
1/4 cup butter, melted |
2 cups baby spinach, fresh |
1 1/2 cups sharp cheddar cheese, shredded |
3 tablespoons bacon bits (i used bacos) |
2 cups water |
1 knorr vegetarian vegetable bouillon cube, extra large cube |
Directions:
1. scrub and thinly slice the potatoes in to medallions.
2. melt butter in the baking dish (i used a 13x9 glass dish).
3. in a sauce pan, boil two cups of water then dissolve the vegetable bouillon cube in it.
4. put medallions, butter, and ranch mix in large ziploc bag and mix/knead thoroughly to cover all potato slices.
5. layer slices in dish, slightly overlapping - one layer.
6. sprinkle with cheddar cheese.
7. top with baby spinach.
8. repeat steps until all potatoes are used.
9. you may not wind up using all the cheese or spinach, do it to taste.
10. end with cheese on top.
11. gently pour the vegetable stock over the potato mixture.
12. cover in foil (i used the non-stick type).
13. bake at 350 for 1 1/2 hours.
14. top with more grated cheese and bacon bits after it's on your plate! yum!
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