Light Scalloped Potatoes

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.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 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.