Light Scalloped Potatoes Recipe

4.5 2 2
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Light Scalloped Potatoes Recipe

Read Reviews
4.5 2 2
Publisher Photo
"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Thousand Oaks, California.
MAKES:
6 servings
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

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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forLight Scalloped Potatoes

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MY REVIEW
Bluemalick User ID: 7640961 234182
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
mmiceli User ID: 2649285 51835
Reviewed Oct. 29, 2013

"Yummy"

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