Skinny Scalloped Potatoes Recipe
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Skinny Scalloped Potatoes

By: COLLEGE INN® Broth 
"Even with low-fat milk and Swiss cheese, these delicious scalloped potatoes with basil are loaded with flavor."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (33)

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups COLLEGE INN® Chicken Broth
  • 1 cup low-fat (1%) milk
  • 2 1/2 tablespoons flour
  • 1/2 teaspoon basil
  • 2 pounds potatoes, peeled
  • 1/2 cup shredded low-fat Swiss cheese

Directions

  1. Preheat oven to 375 degrees F. Rub oil over 9x13-inch baking dish.
  2. Thoroughly mix broth, milk, flour and basil together in saucepan; cook over medium-low heat 3 to 5 minutes or until thickened; set aside.
  3. Cut potatoes into 1/8-inch thick slices. Place half of the potato slices in overlapping pattern in baking dish. Salt and pepper to taste. Spoon half the broth mixture over the potatoes. Repeat.
  4. Cover and bake 30 minutes. Sprinkle with cheese; bake, uncovered, 15 minutes longer or until potatoes are tender and cheese is lightly browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 122 | Total Fat: 2.7g | Cholesterol: 4mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 19, 2010 by Christina Supporting Member (Click to learn more about Supporting Membership)  view full review
Very Good, though when I first took this out of the oven I was so disappointed because it was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 11, 2009 by mlcrawfo   view full review
Ok - these potatoes are to die for!! So delicious. I used a tsp. of dried basil and I used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 4, 2010 by wmihalo   view full review
This is a good scalloped potato recipe. I substituted vegetarian broth, otherwise I followed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 23, 2009 by kerkstr4   view full review
I made these to go with duck for a Christmas dinner with my husband. I added some onions in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 23, 2009 by AncientBaker   view full review
I made this for a dinner party and wasn't expecting much based on the ingredients, but it was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 13, 2010 by NATASHAW1   view full review
I unfortunately didn't use enough potatoes, so it was a bit runny. OMG this are freakin good.
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jun. 30, 2010 by Jayren's Grammy   view full review
These are just totally AWESOME! I substituted one, seeded and finely chopped jalapeno pepper...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 22, 2010 by heddomarie   view full review
I loved them!! I was looking for a scalloped potato recipe using stuff I already had. I ended...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 28, 2010 by Sarah Jo   view full review
I used organic chicken broth, organic red potatoes and fat free evaporated milk to make it...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 23, 2010 by erz2002   view full review
I liked the idea of this recipe, but as written it didn't work for me. My potatoes weren't...

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