Scalloped Potatoes, Broccoli and Cheddar with Veggie Dogs

  • Yield: 6 servings


Potato Mixture:
1 1/2pounds red bliss potatoes, cut in large chunks
1cup 2-percent milk, warmed
2teaspoons olive oil
1cup shredded sharp cheddar cheese
1/4teaspoon ground nutmeg
Salt and fresh-ground black pepper, to taste
Vegetable Mixture:
1tablespoon margarine, soy margarine or butter
1 (10- to 12-ounce) package of your favorite veggie dogs, cut into 1-inch slices
1medium onion, chopped
2cups broccoli florets
1cup sliced carrots
2tablespoons water


  1. To make potatoes: Boil potatoes in water to cover about 15 minutes until tender. Drain well and smash roughly in a large mixing bowl with a potato masher or large fork. Gradually add milk, olive oil and 1/4 cup cheese. Fold milk mixture into potatoes just until combined. Season with nutmeg, salt and pepper. Cover with foil and set aside.
  2. To make vegetables: Heat margarine over medium heat and add the veggie dog slices. Saute 1 minute until lightly browned. Add onions, broccoli and carrots. Saute 2 minutes, adding water to prevent sticking, until vegetables are softened.
  3. Preheat oven to 375F.
  4.  With a spoon, gently combine potatoes with other vegetables. Spray a 12 x 9-inch baking pan with nonstick cooking spray. Spoon potatoes into dish, top with remaining 3/4 cup cheese and bake, uncovered, 25 minutes until top is golden and potatoes are heated through.

Nutritional Info *per serving

  • Calories 232
  • Fat 8g
  • Cholesterol 17mg
  • Sodium 373mg
  • Carbohydrate 26g
  • Fiber 5g
  • Protein 15g