Light Scalloped Potatoes
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
YIELD: 6 servings.
"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
-
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.
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.
© 2024 RDA Enthusiast Brands, LLC