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Light Scalloped Potatoes

"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

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.
Nutrition 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.

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Reviews

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Average Rating:
  • Bluemalick
    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.

  • mmiceli
    Oct 29, 2013

    Yummy