Prep 15 mins
Cook 1 hr 20 mins
Lighter ingredients, but still has all the flavor.
- 6 medium potatoes, peeled and thinly sliced
- 3 cups water
- 4 chicken bouillon cubes
- 1 tablespoon minced garlic
- 1⁄2 cup grated parmesan cheese
- Place potatoes in greased 2 quart baking dish.
- In saucepan heat water, bouillon, and garlic until bouillon is dissolved.
- Pour over potatoes.
- Sprinkle with cheese.
- Bake uncovered at 350°F for 70-80 minutes.
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.
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!
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.