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Vegetable Recipes

Skinny Scalloped Potatoes

Summary

Flour-thickened milk substitutes for a butter-flour roux and replaces cream in this potato casserole. Onion, garlic and basil add savory notes and a little Swiss cheese makes a special topping. 

What You Need

  • 1 can (14.5 oz.) College Inn® Chicken Broth, divided
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup low fat milk
  • 3 Tbsp. all-purpose flour
  • 4 cans (14.5 oz. each) Del Monte® Sliced New Potatoes, gently rinsed and drained
  • Salt and black pepper, optional
  • 1 Tbsp. chopped fresh basil or 1 tsp. dried basil
  • 1 cup (4 oz.) shredded Swiss cheese
  • Additional fresh basil, optional

Instructions

  1. HEAT oven to 375°F. Coat a 13x9-inch baking dish with non-stick cooking spray.
  2. BRING 1/4 cup broth to a boil in a medium saucepan over high heat; add onion and garlic. Reduce heat to medium, and cook 3 minutes or until onion is tender-crisp.
  3. WHISK milk and flour in a small bowl until well blended; stir in remaining broth.  Stir until well blended.  Add milk mixture to onion; cook over medium heat 12 minutes or until thickened, stirring frequently.
  4. PLACE half of potato slices in slightly overlapping pattern in prepared baking dish. Sprinkle lightly with salt and pepper, if desired. Spoon half of broth mixture over potatoes. Sprinkle evenly with half of basil. Repeat layers, cover and bake 30 minutes.
  5. SPRINKLE with cheese; bake, uncovered, 30 minutes or until cheese is lightly golden. Garnish with additional basil, if desired.
Cooking time (duration)

Prep Time: 15 minutes Cook Time: 1 hour 15 minutes

Number of servings (yield)

10 servings

Category

Vegetable

Related

Icon f80a97b2 ed92 4cd0 ac2e 8091619063c5 All Del Monte® Recipes

Ratings & Reviews

1 review

Great
Barbara J. – 09/19/2017 –

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