Recipe by COLLEGE INN® Broth
"Even with low-fat milk and Swiss cheese, these delicious scalloped potatoes with basil are loaded with flavor."
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1 1/2 cups
COLLEGE INN® Chicken Broth
low-fat (1%) milk
2 1/2 tablespoons
shredded low-fat Swiss cheese
Very Good, though when I first took this out of the oven I was so disappointed because it was very watery. I let them sit about 15 minutes or so and it made all the difference...perfectly thick, the way scalloped potatoes are supposed to be. I increased the flour to 3 tablespoons and also added in about 1/2 teaspoon of garlic powder with the broth/milk mixture. Also, I didn't have dried basil on hand, so I just used italian seasoning. After I put a layer of potatoes in the pan (I used an 11x7 pan and it was the perfect size), I sprinkled with the salt and pepper and put on a layer of chopped onions and a little parm. cheese before adding 1/2 the sauce. Then I repeated. These had wonderful flavor and no one would ever be able to tell that these are low fat! Just remember, let them set for atleast 15 minutes, so they can thicken up nicely. I will be using this recipe again for sure! :)
I liked the idea of this recipe, but as written it didn't work for me. My potatoes weren't cooked completely, even though they were sliced 1/8 inch thick, and the end result was pretty bland. I do recommend letting it sit 15 minutes after it comes out of the oven, as others suggested, to let it thicken. I might try this again adding garlic powder and using a more flavorful cheese.
Ok - these potatoes are to die for!! So delicious. I used a tsp. of dried basil and I used more cheese - proablly close to 2 cups. I know this made the recipe less "skinny" but so so good (just added some cheese in between the 2 "layers" and then added cheese to top at the end as recipe suggested). I also added a little more flour to the "sauce" part just to get it a little thicker. These came out perfect! Husband loved them! Thanks for the recipe!
This is a good scalloped potato recipe. I substituted vegetarian broth, otherwise I followed the recipe as-is. It is very simple to prepare with good results. Recently, I prepared this recipe for some relatives on a low sodium diet and substituted fresh mushroom broth (made without salt) for the vegetarian broth.
I made these to go with duck for a Christmas dinner with my husband. I added some onions in with the potatoes and made them in a round casserole. They were wonderful! I love finding healthier holiday recipes that let us enjoy a nice dinner while still watching what we eat.
I made this for a dinner party and wasn't expecting much based on the ingredients, but it was easy & delicious! Will definitely make again.
I unfortunately didn't use enough potatoes, so it was a bit runny. OMG this are freakin good.
I loved them!! I was looking for a scalloped potato recipe using stuff I already had. I ended up using cheddar though and alot more of it. It was soo tasty and gone in a flash.
* Percent Daily Values are based on a 2,000 calorie diet.
Skinny Scalloped Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 24
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