Light Scalloped Potatoes
"Lighter ingredients, but still has all the flavor."
- Ready In:
- 1hr 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 medium potatoes, peeled and thinly sliced
- 3 cups water
- 4 chicken bouillon cubes
- 1 tablespoon minced garlic
- 1⁄2 cup grated parmesan cheese
directions
- 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.
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Reviews
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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.
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This was wonderful! I also took from the other review that used low-fat stock., and added a cajun seasoning. Also 1/2 way through I sorta tossed the potatoes and added another dose of parm. Sure it would have been great without though. I can't express how nice it is to have a low-fat version of this, mostly b/c I am lactose intolerant and can only have small amounts of dairy, the parm is just the right amount. without all the heavy creams and/or milks. -
This was gorgeous. I had to drain the pots 5 mins before serving but the taste and texture was lovely. Definitely one for the future as I love dauphinoise but never seem to have cream on hand
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Tweaks
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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.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
