Light Scalloped Potatoes

NicoleM's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 12 potatoes, peeled and thinly sliced (I like Youkon Gold)
• 3 onions, finely sliced
• salt and pepper
• 1/3 cup butter
• 1/3 cup flour
• 3 cups boiling chicken broth

Directions:

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.

Reviews

[the_belle]

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!

[Ryan & Aliyah's Mommy]

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!

[SPrins]

These are very yummy~~Thanks so much for a lower fat recipe!! :O)