Light Scalloped Potatoes

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Total Time
1hr 20mins
20 mins
1 hr

That's right -- a lighter version of scalloped potatoes. No cream or cheese but lots of taste. When I make this, I put it in a couple of casseroles, cook it and freeze. An easy side for a quick week night meal.

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  1. In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
  2. In saucepan, melt butter, stir in flour and cook until blended.
  3. Add chicken broth, cook until boiling and thickend.
  4. Pour over potatoes.
  5. Bake uncovered at 350* for 50 minutes.
Most Helpful

4 5

It couldn't have been simpler to make and it was delicious.

5 5

I made a few small adjustments but this recipe turned out great! Instead of using all chicken stock, I used half stock and half skim milk to add some creaminess. I also baked the dish a little longer because I sliced my potatoes by hand and they weren't super thin. The finished product was wonderful! Creamy potatoes with a lovely brown crust. I'll certainly be making this again!

4 5

I don't know if I did something wrong but my potatoes seemed to be drying out and the sauce was really thick I added a couple slices of butter and a little bay seasoning half way thru and these potatoes turned out great I was not so much going for the light as I was for scalloped wihtout cheese so I thought this was a great starter receipe.. Thanks so much!