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Vegetable Recipes

Skinny Scalloped Potatoes


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

Skinny Scalloped Potatoes


  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




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Ratings & Reviews

1 review

Barbara J. – 09/19/2017 –

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