Light Scalloped Potatoes
Light scalloped potatoes feature thinly sliced potatoes baked in a savory chicken broth with Parmesan cheese, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Place potatoes in a greased 2-quart baking dish.
- In a saucepan, heat water, bouillon cubes, and minced garlic until bouillon is dissolved; pour over potatoes.
- Sprinkle grated Parmesan cheese over the potatoes.
- Bake uncovered at 350 degrees Fahrenheit for 1 hour 15 minutes to 1 hour 30 minutes or until tender.
- Let stand for 10 minutes before serving.
- Sprinkle with minced fresh parsley if desired.
Tips & Substitutions
For a creamier scalloped potato dish, consider adding a splash of milk or cream to the broth before pouring it over the potatoes. If you're looking to reduce sodium, use low-sodium chicken bouillon or vegetable broth instead. Fresh herbs like thyme or rosemary can enhance the flavor profile, adding a delightful twist. You can also substitute Parmesan with Gruyere cheese for a richer taste.
Serving Suggestions
These light scalloped potatoes make a fantastic side dish for a variety of meals, particularly pairs beautifully with Baked Chicken With Broccoli or Aunt Peg'S Chicken Noodle Casserole. Consider serving with a simple green salad or steamed vegetables for a balanced meal. For a heartier option, they complement grilled meats or fish, such as Halibut And Rice, perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scalloped potatoes in a preheated oven at 350 degrees Fahrenheit until warmed through, about 20-30 minutes. You may want to cover them with foil to prevent drying out. They can also be reheated in the microwave, though the texture may vary.
Nutrition & Diet Analysis (per serving)
Each serving of Light Scalloped Potatoes contains roughly 877 calories, with 43g protein, 133g carbohydrates, and 28g fat. It is an excellent source of vitamin C (195% of the Daily Value), iron (157% of the Daily Value), and dietary fiber (136% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 670mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, while russet potatoes are commonly used, you can substitute with Yukon Gold or red potatoes for a different texture and flavor. Each type will yield a slightly different result, so choose based on your preference.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish a day in advance, layering the ingredients and covering it tightly before refrigerating. Just add a few extra minutes to the baking time if baking straight from the fridge.
How can I make this dish vegan?
To make it vegan, replace the chicken bouillon with vegetable bouillon cubes and omit the cheese or substitute it with a vegan cheese alternative. This way, you can enjoy a flavorful dish while adhering to a plant-based diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).