- 1 tablespoon olive oil
- 1 1/2 cups COLLEGE INN® Chicken Broth
- 1 cup low-fat (1%) milk
- 2 1/2 tablespoons flour
- 1/2 teaspoon basil
- 2 pounds potatoes, peeled
- 1/2 cup shredded low-fat Swiss cheese
- Preheat oven to 375 degrees F. Rub oil over 9×13-inch baking dish.
- Thoroughly mix broth, milk, flour and basil together in saucepan; cook over medium-low heat 3 to 5 minutes or until thickened; set aside.
- Cut potatoes into 1/8-inch thick slices. Place half of the potato slices in overlapping pattern in baking dish. Salt and pepper to taste. Spoon half the broth mixture over the potatoes. Repeat.
- Cover and bake 30 minutes. Sprinkle with cheese; bake, uncovered, 15 minutes longer or until potatoes are tender and cheese is lightly browned.