Light Scalloped Potatoes
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- 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
- In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
- In saucepan, melt butter, stir in flour and cook until blended.
- Add chicken broth, cook until boiling and thickend.
- Pour over potatoes.
- Bake uncovered at 350* for 50 minutes.
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Reviews
-
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!
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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!
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Tweaks
-
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!
RECIPE SUBMITTED BY
I am a working mom and a life time member of Weight Watchers. I am interested in low POINT, quick and make ahead recipes.