Light Scalloped Potatoes

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

Lighter ingredients, but still has all the flavor.

Directions

  1. Place potatoes in greased 2 quart baking dish.
  2. In saucepan heat water, bouillon, and garlic until bouillon is dissolved.
  3. Pour over potatoes.
  4. Sprinkle with cheese.
  5. Bake uncovered at 350°F for 70-80 minutes.
Most Helpful

Using chicken boullion instead of a cream sauce is a wonderful idea. Thank you. I added thinly sliced onions and chopped garlic to the middle of the potatoes and sprinkled on some parsley. It made a wonderful dish that was low fat and calories. To speed up the cooking time, I microwaved it first for 10 mins on high.

The Ottawa Chef January 30, 2003

This was terrifically easy and yummy. I had my doubts as to lightening up a classic like this, but the starch from the potatoes made a nice sauce that oozed out from between the layers, and was even better the next day. I used low sodium chicken stock and corrected the seasoning with a bbq spice rub I always have around and some fresh ground pepper. Oh, and I didn't peel my potatoes. If you do not know the value of a mandolin (a slicing plane used in Asian kitchens, but readily available here), you would if you also had this in the oven in less than 5 minutes. Thanks for a super lightened-up recipe for comfort food!

Pippy August 27, 2002

I wish i could give this even more then a five star rating,i made some minor changes when i made this dish.I used beef broth instead of just water,I didnt have any chicken boullion in the house so i threw one beef boullion cube into the pot as i was heating it to pour over the potatoes I also thinly sliced an onion to layer in with the potatoes.My partner HATES scalloped potatoes in the traditional white sauce,she really liked this though.Personally I thought they were absolutely AWESOME! Thank you so much for posting this recipe MizzNezz,im sure i will make this dish often.

bubblegirl November 10, 2003