Skinny Scalloped Potatoes Recipe

Skinny Scalloped Potatoes Recipe

  • 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
  1. Preheat oven to 375 degrees F. Rub oil over 9×13-inch baking dish.
  2. Thoroughly mix broth, milk, flour and basil together in saucepan; cook over medium-low heat 3 to 5 minutes or until thickened; set aside.
  3. 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.
  4. Cover and bake 30 minutes. Sprinkle with cheese; bake, uncovered, 15 minutes longer or until potatoes are tender and cheese is lightly browned.