Skinny Scalloped Potatoes

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Elevate the simple spud with this delicious and easy on the waistline scalloped potato recipe. The secret to this great-tasting dish is using Chicken Broth and low-fat milk instead of calorie-rich cream. Switch out the Swiss cheese for Monterey or Fontina for a flavorful twist.

Serves

Servings: 
8
Prep Time
30 min
Cook Time
30 min

Elevate the simple spud with this delicious and easy on the waistline scalloped potato recipe. The secret to this great-tasting dish is using Chicken Broth and low-fat milk instead of calorie-rich cream. Switch out the Swiss cheese for Monterey or Fontina for a flavorful twist.

Ingredients

1-3/4 cups College Inn® Chicken Broth 

2 lbs. small red potatoes peeled 

1/2 cup chopped onion 

1 clove garlic minced 

1 tsp. dried basil 

1 Tbsp. olive oil 

1 cup low-fat milk (1%) 

3 Tbsp. flour 

1/2 tsp. black pepper 

3/4 cup shredded Swiss cheese

Directions
  1. Place potatoes in large saucepan; add enough water to cover potatoes. Bring to boil. Cook, uncovered, about 10 minutes or until almost done. Potatoes should still be slightly firm in center. Drain and rinse in cold water; set aside.
  2. Preheat oven to 375ºF. Spray a 13x9-inch baking dish with non-stick spray.
  3. Heat oil in medium saucepan; add onion, garlic and basil. Cook for about 3 minutes or until onion is tender.
  4. Combine broth, milk, flour and pepper; mix well. Pour broth mixture into saucepan. Cook over medium heat 3 to 5 minutes, stirring, until thickened; set aside.
  5. Cut potatoes in 1/8-inch thick slices. Place half of potato slices in overlapping pattern in baking dish. Salt & pepper to taste. Spoon half of the broth mixture over potatoes. Repeat.
  6. Cover and bake 20 minutes. Sprinkle with cheese; bake, uncovered, 10 minutes longer or until potatoes are tender and cheese is lightly browned.
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