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Old 01-22-2011, 08:45 PM   #1
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Scalloped Potatoes LC

All I can say is that we love this dish and had it with BBQ ribs.

Potatoes Scalloped LC
Chayote

Serves 4-6

Melt butter in a 7”x11” Pyrex baking dish
2 large chayote squash peeled, seeded
1 oz. chopped onion or shallot (optional)
Cream cheese
Thin slices of Tillamook or other cheese
1 egg beaten
˝ c. LC milk
˝ c. Cream
2 rounded Tbs. CarbQuick
Salt and Pepper

Mandolin the squash or slice thin as for
scalloped potatoes.
Pressure cook for 2 min.

Layer ˝ of the chayote in buttered pan
Dot with cream cheese
Layer with thin slices of cheese
Salt and pepper layers
Repeat.

Beat egg with cream, milk, and CarbQuick
Pour over all.

Bake 350 for about 35-40 minutes. This should have
a custard like appearance and be slightly puffed.
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Old 01-23-2011, 05:40 AM   #2
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I don't own a pressure cooker, have another suggestion?
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Old 01-23-2011, 06:03 AM   #3
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Barbo..yummy..

Linny: I just slice and boil mine until tenderish..We'll see what Barbo says, though.
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Old 01-23-2011, 10:12 AM   #4
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You could microwave them until tender. That's what I do for my faux apples.
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Old 01-23-2011, 04:01 PM   #5
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YES

You can steam or micro, or whatever. I just always wanted
to see what the pressure cooker does to this particular
veggie. This is so yummy. Having left overs with steak
tonight.
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Old 01-23-2011, 04:58 PM   #6
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Thanks everyone for the suggestions!!
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Old 01-24-2011, 10:55 AM   #7
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Thanks Barbo. Gonna try this soon. Julie
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Old 01-24-2011, 11:23 AM   #8
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I always look for chayote squash and jicama when I go shopping but can never find them. Is Tillamook a brand name or type of cheese?

I would love to try this recipe, but I will have to do some searching. I never ask at the store because I think the clerk will look at me like a have three heads wondering what I'm talking about. LOL
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Old 01-24-2011, 11:53 AM   #9
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Gina: I forgot where Sanford, ME is..I used to live in NConway, NH..Not alot of Mexican
treats in the stores up there like down here in KS..

Maybe Portland has something??
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Old 01-24-2011, 12:39 PM   #10
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Quote:
Originally Posted by CarolynF View Post
Gina: I forgot where Sanford, ME is..I used to live in NConway, NH..Not alot of Mexican
treats in the stores up there like down here in KS..

Maybe Portland has something??
Hi Carolyn, Sanford is in Southern Maine, about an 1 1/2 from Conway.

I wish we had more of a variety here, last time I went shopping they were even out of turnips. I wanted to make some scalloped potatoes with them, they were so good last time I made them.
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Old 01-24-2011, 04:10 PM   #11
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Tillamook, Oregon

That is where they make this cheddar cheese.
It's very good. We went there once and watched them
making it. They have a x-sharp, sharp, medium and I
think they may make Jack I"m not sure about that.
I love their cheeses.

If you have a latin market in your town you might find
the chayote. Look it up on Google, lot's of info there.
I got two big ones for a dollar at the .99 store.
They are much more expensive in regular super markets.
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Old 01-24-2011, 05:14 PM   #12
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Wow, that sounds terrific!!
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Old 01-24-2011, 08:41 PM   #13
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Good next day

I just kept the foil cover on and put it at 300 degrees until
heated through. It was still very good.
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Old 01-27-2011, 12:40 PM   #14
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Barbo, I was inspired by your recipe, so I bought some Chayote squash at the store today. Hoping to replicate your recipe in the next day or so. Thanks so much for sharing.
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Old 01-27-2011, 01:52 PM   #15
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Quote:
Originally Posted by Barbo View Post
...Potatoes Scalloped LC
Chayote
Hi Barbo…
I parboil sliced Chayote without peeling them for 20 minutes, and then just build them into the casserole as per usual.

I just seed them and don't bother peeling them. The peels aren't tough and cook down just fine.


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Old 01-28-2011, 06:17 PM   #16
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Linda Oklahoma

Did you try the chayote scallop?
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Old 01-28-2011, 06:33 PM   #17
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I got my 2 squash all set for tomorrow night.. I hate to add the CQ for fear of funky flavor, though..I might use real flour since it isn't very much.
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Old 01-28-2011, 08:17 PM   #18
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Quote:
Originally Posted by Barbo View Post
Did you try the chayote scallop?
Not yet, Barbo. I have 3 grandchildren tonight and a lot of chaos. I'm hoping I can make them tomorrow night.
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Old 01-28-2011, 08:56 PM   #19
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Thanks for the recipe. I can't wait to try it.
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Old 01-30-2011, 01:30 PM   #20
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I have the chayote scalloped potatoes in the oven right now. I had to start them early to get them done in time, it's a busy day.
We are having them w/ steak tonight. I will have to have a very tiny serving since today is a steak day for me, but tomorrow I will be all over them.
I will report back when they come out of the oven. Can't wait.
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Old 01-30-2011, 01:34 PM   #21
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Quote:
Originally Posted by lindaokc View Post
I have the chayote scalloped potatoes in the oven right now. I had to start them early to get them done in time, it's a busy day.
We are having them w/ steak tonight. I will have to have a very tiny serving since today is a steak day for me, but tomorrow I will be all over them.
I will report back when they come out of the oven. Can't wait.
Hi linda…
Mine is scheduled for tomorrow night with ham, onions & cheese…


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Old 01-30-2011, 04:39 PM   #22
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Ok, ready to report back on the scalloped potatoes. The taste was out of this world, Barb. You have a real winner here.
I had to alter it a bit and I screwed it up. I didn't use carbalose because I didn't have any, and I think that was the problem. Hubby has diabetes, so didn't want to use regular flour, but the squash dish came out w/ watery residue in it. I boiled the chayote in water for about 10 min. before building the layers. Built the layers and it smelled so yummy while it was cooking and the taste was divine. I was reading where CarolynF said that Chayote was a "wet" veggie, so maybe that was the problem. I was really hoping the cheese would melt and thicken the whole thing, but while the cheese did melt, the water was half way up the dish. I drained what I could, tilted the pan so it would all run downhill and dipped from the top. Gotta figure out a way to not have the water problem. Maybe microwave the chayote next time without any water? Any other suggestions? Maybe make a cheese sauce next time? I want to use this recipe, but I have to fix my screw up first.
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Last edited by lindaokc; 01-30-2011 at 04:42 PM..
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Old 01-30-2011, 04:52 PM   #23
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Linda of Ok

So sorry it was watery. I drained the squash really well
and had no water in my baking dish. Did you slice it thin?
We used a mandolin and I pressure cooked it and then
cooled and drained it on paper towel. I don't think I said that
on recipe for which I apologize.

Scalloped Potatoes LC

--------------------------------------------------------------------------------
All I can say is that we love this dish and had it with BBQ ribs.

Potatoes Scalloped LC
Chayote

Serves 4-6

Melt butter in a 7”x11” Pyrex baking dish
2 large chayote squash peeled, seeded
1 oz. chopped onion or shallot (optional)
Cream cheese
Thin slices of Tillamook or other cheese
1 egg beaten
˝ c. LC milk
˝ c. Cream
2 rounded Tbs. CarbQuick
Salt and Pepper

Mandolin the squash or slice thin as for
scalloped potatoes.
Pressure cook for 2 min. Drain well on paper towels

Layer ˝ of the chayote in buttered pan
Dot with cream cheese
Layer with thin slices of cheese
Salt and pepper layers
Repeat.

Beat egg with cream, milk, and CarbQuick
Pour over all.

Bake 350 for about 35-40 minutes. This should have
a custard like appearance and be slightly puffed.
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Old 01-30-2011, 04:54 PM   #24
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Also

The 2 tbs. of CarbQuick helped to take up moisture.

It was truly like a scallop or custard. Hope you will try
it again.
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Old 01-30-2011, 05:06 PM   #25
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I most certainly will try it again, Barb. The flavor was out of this world. I will use the paper towel trick next time and maybe just microwave it without water too. Hubby liked it better than any other scalloped potato recipe I've tried. Thanks so much for posting it.
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Old 01-31-2011, 08:53 PM   #26
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Did you make the chaoyte scallop?
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Old 02-18-2011, 06:57 PM   #27
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Hmm, Barbo, we made this scalloped potato dish. It was absolutely delicious. My husband could not stop raving about it, and he is eyeing the next 2chayote I have in the refrigerator, hoping I'll make this again! I used my GF bake mix and 1/2 tsp baking powder instead of the Carbquik. Trick is to slice thin slices. I cooked mine until almost tender, but not quite and then layered it. It was not watery at all - fantastic!
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Old 02-18-2011, 07:17 PM   #28
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Jen, that is a thing of beauty!

Barbo - great sounding recipe!
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Old 02-19-2011, 11:07 AM   #29
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Thanks, Char. You have to try it. I know you get chayote where you are. I know you and your hubby will like it too. Super substitute for scalloped potatoes! Well done, Barbo! You're such a good chef.
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Old 03-02-2011, 07:55 AM   #30
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Barbo, this recipe is awesome. I made it today with superb results. I do not have a pressure cooker, so I nuked 3 peeled and sliced chayote in the microwave with no water added. I drained the liquid that came out of the chayote before I proceeded. Also, I carmelized some onions (I just love that touch from Dottie's scalloped turnips), and I thickened with glucomannan. This is the best potato sub I have tried yet. Thanks so much for the recipe.
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