Skinny Scalloped Potatoes
Yield
8 servingsPrep
20 minCook
90 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
potatoes
peeled and cut into sliced 1/8 inch thick |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 3 | large |
garlic cloves
minced |
*
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 8 | ounces |
swiss cheese
grated |
|
| 1 | can |
pimentos
drained well |
*
|
| 1 | can |
chicken broth
heated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
potatoes
peeled and cut into sliced 1/8 inch thick |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 3 | large |
garlic cloves
minced |
*
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 231.2 | ml/g |
swiss cheese
grated |
|
| 1 | can |
pimentos
drained well |
*
|
| 1 | can |
chicken broth
heated |
*
|
Directions
OPTION: Substitute low-fat Swiss cheese and reduce the quantity to 4 ounces (1 cup grated); use only on the second and fourth layers of the casserole.
With half the butter, grease a low 9x13 inch (or 3-quart) baking dish .
Assemble in four layers, each using a fourth of the potatoes, cheese and seasonings.
LAYER 1: Cover the bottom of the casserole with a single layer of slightly overlapping potato slices.
Sprinkle with salt, pepper, garlic and cheese.
LAYER 2: Potatoes, seasonings, garlic, cheese and all the pimientos in an even layer.
LAYER 3: Potatoes, seasonings, cheese, garlic.
LAYER 4: Potatoes, seasonings, cheese.
Pour broth evenly over top.
Dot with butter.
Bake at 375℉ (190℃) F for 90 minutes.
Cover loosely with aluminum foil the last 15 minutes if the top starts to get too brown.
Let rest for 10 minutes.
