Light Scalloped Potatoes

Name: Light Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 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

"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Thousand Oaks, California.

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.

Originally published as Light Scalloped Potatoes in Taste of Home April/May 1998

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