Scalloped Potatoes with Chyote

By scottsdalejulie

Ingredients

• #23
• Barbo
• MAJOR LCF POSTER!
• Join Date: Jun 2007
• Location: Southern Ca. San Juan Capistrano
• Posts: 1,925
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• Stats: 225/165/140
• WOE: Low Carb Diabetic Plan
• Start Date: August 2005 Linda of Ok
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• 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
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• 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
• 1/2 ½ c. LC milk
• 1/2 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.

Preparation

Step 1

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