Recipe Scalloped Potatoes with Saffron & Ricotta (low calorie)

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
2:46 AM
Maidstone, Kent, UK
This is a great way to make a low fat potato bake. Its an easy recipe to assemble but you do need to allow at least an hour for the potatoes to cook through in the oven. This quantity is enough to fill a small baking dish or tin (approx. .5 litres/1 pt capacity). There are approximately 150 calories per portion. You can brush the top with a little oil or melted butter at step 5 - but this will add to the calories.


Ingredients (serves 2 as a side dish)
200g potatoes, thinly sliced
1/2 large onion, finely sliced
250 ml vegetable stock
3 heaped tbsp ricotta cheese
Pinch of saffron
Salt to taste

  1. Poach the sliced onion in the stock for 15 minutes or until the onion is softened. The stock will have reduced. Add the saffron and ricotta and stir well.
  2. Blend to a smooth sauce (I used a stick blender). Add water to top the sauce up to 250ml.
  3. Arrange the potatoes in layers in an oven proof dish and pour the sauce over them.
  4. Cover the dish with foil and bake for 50 minutes.
  5. Remove the foil and bake for a further 10 minutes, or until the top is crispy and golden and the potatoes are cooked through.

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