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Honey Mustard & Herb Scallop U.S. Potatoes

Low fat oven-baked thinly sliced U.S. Russet potatoes cooked in an aromatic herb cream sauce.

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Potato Type: Russet
Prep Method: Baked


Main Dish

Prep Time

15 Mins

Cook Time

70 Mins


Serves 5


Low fat oven-baked thinly sliced U.S. Russet potatoes cooked in an aromatic herb cream sauce.


  • 2 medium U.S. Russet potatoes
  • 1 cup vegetable broth
  • 1 ½ cups low fat milk
  • 1 ½ tablespoons flour
  • 3 tablespoon Dijon mustard
  • 1 ½ tablespoons honey
  • 2 tablespoons finely chopped fresh tarragon herb
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter
  • Salt & crushed black pepper to taste


  1. Preheat the oven to 200°C.
  2. Wash the U.S. Potatoes well under a running tap.
  3. Using a mandolin, slice the unpeeled U.S. Russet potatoes into very thin pieces. Arrange them in a buttered casserole pan. Set aside.
  4. Gently melt the butter in a saucepan and sauté the chopped onions till lightly translucent.
  5. Stir in the flour.
  6. Pour in the vegetable broth and low fat milk and stir well.
  7. Add the mustard, honey, fresh tarragon herb & season to taste with salt and crushed black pepper.
  8. Gently cook on a low flame till the sauce starts to simmer and thicken slightly.
  9. Pour the sauce over the potatoes in the casserole dish.
  10. Cover with foil paper and bake in the oven for 40 minutes.
  11. After 40 minutes, remove the foil paper and continue to bake the casserole for another 30 to 40 minutes, till the top turns slightly golden brown.
  12. Serve immediately.


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Nutrition Facts Per Serving













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