Prep 30 mins
Cook 1 hr
I really like the flavor imparted from the beef broth, instead of more dairy from cream or milk, as is usually found with scalloped potatoes.
- Preheat oven to 425 degrees. Butter inside of 2-quart casserole dish with 2 T. butter.
- Start bringing broth to a boil after all of your ingredients are ready to go.
- Pat dry half of potatoes. Overlap slices on bottom of baking dish. Sprinkle with some pepper, half of onion slices, and half of both cheeses. Dot with the rest of the butter.
- Repeat layering for a second layer. Last layer isn't topped with butter, though.
- Pour boiling broth over the potatoes.
- Bake for 55-60 min or until done (potatoes are tender, top is brown and broth is absorbed).
- Great on Day 2 also.
Flavorful and creamy without being heavy on the calories. Even the kids liked this one. Highly recommend a good fresh Parmesan, I also had some wonderful Gruyere to use up, and the combination was very tasty. Was short on potatoes, so used some sliced unpeeled red potatoes on bottom, peeled russets on top. Both worked well in the dish. Used an oval Corning Ware dish and mine browned too much on top before the potatoes were tender so ended up covering the dish and baking a little longer. My stock was not overly salty, so I added salt at serving. Thanks for sharing the recipe!
This is a very tasty recipe that got great reviews from my friend Amy who likes to eat healthier. She was thrilled that they were full of flavor without all the heavy cream usually found in baked potato dishes. Overall this was great; next time I might opt for carmelized onions such as Kittencal over the fresh! thanks for posting
Excellent recipe.. I will be making this often! I didn't have beef broth to hand but did have homemade chicken stock, so I will be making this again with some homemade beef stock as soon as I can get to the butcher for some bones to cook up. I LOVED the fact that this is a scalloped potato recipe without cream (I LOVE the cream ones too but am trying to eat healthier) PLEASE don't skimp on the gruyere and parmesan... I had a bit more of the gruyere than stated and just a smidgeon of the parmesan, and it was cheesy and totally flavourful as only a quality cheese and a great stock can make it. I thought that 1 small onion might not have been enough, but it was perfect and I will be making this again on a semi regular basis as it's ridiculously easy to put together. I almost always have homemade stock and grated gruyere in my freezer, but usually have to buy cream especially for any recipe, now that extra trip to the supermarket won't be necessary, so this will also be an excellent pantry throw together recipe as well. The stock adds a new dimention to this recipe: it increases the flavour and gives it depth: please see my rating system: 4 wonderful stars for an excellent healther, easier version of one of my favourite comfort food meals. Thanks!!!