Scalloped Potatoes LC

Barbo · 01-22-2011, 08:45 PM

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
½ c. LC milk
½ 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 ½ 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.

Linny · 01-23-2011, 05:40 AM

I don't own a pressure cooker, have another suggestion?

CarolynF · 01-23-2011, 06:03 AM

Barbo..yummy..

Linny: I just slice and boil mine until tenderish..We'll see what Barbo says, though.

Soobee · 01-23-2011, 10:12 AM

You could microwave them until tender. That's what I do for my faux apples.

Barbo · 01-23-2011, 04:01 PM

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.

Linny · 01-23-2011, 04:58 PM

Thanks everyone for the suggestions!!

SCOTTSDALEJULIE · 01-24-2011, 10:55 AM

Thanks Barbo. Gonna try this soon. Julie

Ginaaaaaa · 01-24-2011, 11:23 AM

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

CarolynF · 01-24-2011, 11:53 AM

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??

Ginaaaaaa · 01-24-2011, 12:39 PM

Quote:

Originally Posted by CarolynF

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.

Barbo · 01-24-2011, 04:10 PM

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.

Jennifer Eloff · 01-24-2011, 05:14 PM

Wow, that sounds terrific!!

Barbo · 01-24-2011, 08:41 PM

I just kept the foil cover on and put it at 300 degrees until
heated through. It was still very good.

lindaokc · 01-27-2011, 12:40 PM

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.

ljguitar · 01-27-2011, 01:52 PM

Quote:

Originally Posted by Barbo

...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.

Barbo · 01-28-2011, 06:17 PM

Did you try the chayote scallop?

CarolynF · 01-28-2011, 06:33 PM

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.

lindaokc · 01-28-2011, 08:17 PM

Quote:

Originally Posted by Barbo

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.

Steak_Fanatic · 01-28-2011, 08:56 PM

Thanks for the recipe. I can't wait to try it.

lindaokc · 01-30-2011, 01:30 PM

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.

ljguitar · 01-30-2011, 01:34 PM

Quote:

Originally Posted by lindaokc

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…

lindaokc · 01-30-2011, 04:39 PM

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.

Barbo · 01-30-2011, 04:52 PM

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
½ c. LC milk
½ 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 ½ 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.

Barbo · 01-30-2011, 04:54 PM

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

It was truly like a scallop or custard. Hope you will try
it again.

lindaokc · 01-30-2011, 05:06 PM

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.

Barbo · 01-31-2011, 08:53 PM

Did you make the chaoyte scallop?

Jennifer Eloff · 02-18-2011, 06:57 PM

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!

Charski · 02-18-2011, 07:17 PM

Jen, that is a thing of beauty!

Barbo - great sounding recipe!

Jennifer Eloff · 02-19-2011, 11:07 AM

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.

Soobee · 03-02-2011, 07:55 AM

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.

01-22-2011, 08:45 PM	#1
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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 ½ c. LC milk ½ 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 ½ 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. __________________ BARBOS LOWCARB kITCHEN

01-23-2011, 06:03 AM	#3
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,508 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Barbo..yummy.. Linny: I just slice and boil mine until tenderish..We'll see what Barbo says, though. __________________ Springing into Fitness 153

01-23-2011, 04:01 PM	#5
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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. __________________ BARBOS LOWCARB kITCHEN

01-24-2011, 11:53 AM	#9
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,508 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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?? __________________ Springing into Fitness 153

01-24-2011, 04:10 PM	#11
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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. __________________ BARBOS LOWCARB kITCHEN

01-23-2011, 05:40 AM	#2
Linny Major LCF Poster! Join Date: Apr 2003 Location: NW PA Posts: 1,325 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	I don't own a pressure cooker, have another suggestion?

01-23-2011, 10:12 AM	#4
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 4,232 Gallery: Soobee WOE: Atkins Start Date: September 2000	You could microwave them until tender. That's what I do for my faux apples.

01-23-2011, 04:58 PM	#6
Linny Major LCF Poster! Join Date: Apr 2003 Location: NW PA Posts: 1,325 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	Thanks everyone for the suggestions!!

01-24-2011, 10:55 AM	#7
SCOTTSDALEJULIE Major LCF Poster! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,049 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Thanks Barbo. Gonna try this soon. Julie

01-24-2011, 11:23 AM	#8
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Posts: 2,362 Gallery: Ginaaaaaa WOE: High Carb Low Fat Start Date: April 2009	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

01-24-2011, 05:14 PM	#12
Jennifer Eloff Major LCF Poster! Join Date: Feb 2009 Location: Tropics Posts: 2,929 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Wow, that sounds terrific!!

01-24-2011, 08:41 PM	#13
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Good next day I just kept the foil cover on and put it at 300 degrees until heated through. It was still very good. __________________ BARBOS LOWCARB kITCHEN

01-27-2011, 12:40 PM	#14
lindaokc Major LCF Poster! Join Date: Mar 2004 Location: OKC, OK Posts: 1,021 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	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. __________________ Be Healthy! Everything else you can shop for.

01-28-2011, 06:17 PM	#16
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Linda Oklahoma Did you try the chayote scallop? __________________ BARBOS LOWCARB kITCHEN

01-28-2011, 06:33 PM	#17
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,508 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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. __________________ Springing into Fitness 153

01-28-2011, 08:56 PM	#19
Steak_Fanatic Senior LCF Member Join Date: Dec 2010 Location: Columbus OH Posts: 159 Gallery: Steak_Fanatic	Thanks for the recipe. I can't wait to try it.

01-30-2011, 01:30 PM	#20
lindaokc Major LCF Poster! Join Date: Mar 2004 Location: OKC, OK Posts: 1,021 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	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. __________________ Be Healthy! Everything else you can shop for.

01-30-2011, 04:39 PM	#22
lindaokc Major LCF Poster! Join Date: Mar 2004 Location: OKC, OK Posts: 1,021 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	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. __________________ Be Healthy! Everything else you can shop for. Last edited by lindaokc; 01-30-2011 at 04:42 PM..

01-30-2011, 04:52 PM	#23
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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 ½ c. LC milk ½ 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 ½ 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. __________________ BARBOS LOWCARB kITCHEN

01-30-2011, 04:54 PM	#24
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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. __________________ BARBOS LOWCARB kITCHEN

01-30-2011, 05:06 PM	#25
lindaokc Major LCF Poster! Join Date: Mar 2004 Location: OKC, OK Posts: 1,021 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	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. __________________ Be Healthy! Everything else you can shop for.

01-31-2011, 08:53 PM	#26
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,549 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	liquidguitar Did you make the chaoyte scallop? __________________ BARBOS LOWCARB kITCHEN

02-18-2011, 06:57 PM	#27
Jennifer Eloff Major LCF Poster! Join Date: Feb 2009 Location: Tropics Posts: 2,929 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	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!

02-18-2011, 07:17 PM	#28
Charski Gadget Gal Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 13,590 Gallery: Charski Stats: 174 (WW)/145/150 goal 5'5" WOE: ATKINS, or a slight variation thereof Start Date: May 2003	Jen, that is a thing of beauty! Barbo - great sounding recipe! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

02-19-2011, 11:07 AM	#29
Jennifer Eloff Major LCF Poster! Join Date: Feb 2009 Location: Tropics Posts: 2,929 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	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.

03-02-2011, 07:55 AM	#30
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 4,232 Gallery: Soobee WOE: Atkins Start Date: September 2000	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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