Light Scalloped Potatoes Recipe

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"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Thousand Oaks, California.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES: 6 servings

Ingredients

  • 6 medium potatoes, peeled and thinly sliced
  • 3 cups water
  • 4 reduced-sodium chicken bouillon cubes
  • 1 garlic clove, minced
  • 1/2 cup grated Parmesan cheese
  • Minced fresh parsley, optional

Nutritional Facts

1/2 cup: 175 calories, 3g fat (0g saturated fat), 7mg cholesterol, 168mg sodium, 32g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:2 starch, 1/2 fat

Directions

  1. Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese.
  2. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Light Scalloped Potatoes in Taste of Home April/May 1998, p17

Reviews for Light Scalloped Potatoes

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 8, 2015

"I cut the recipe in half and it still turned out really well. Nice crisp crust on the top layer of potatoes from the parm. I added some pepper and a no salt seasoning blend because it seemed a little bland."

MY REVIEW
Reviewed Oct. 29, 2013

"Yummy"

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