Light Scalloped Potatoes

Traditional Scalloped Potatoes

Using chicken stock instead of milk or cream creates a lighter version of scalloped potatoes.

Traditional Scalloped Potatoes

Light Scalloped Potatoes
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Serves: 4
The original recipe has no cheese so if you prefer simply leave out the cheese.
Ingredients
  • 6 potatoes, thinly sliced
  • 1 cup GF chicken stock
  • 2 Tbsp butter or margarine, melted
  • 2 Tbsp potato starch
  • Salt & pepper to taste
  • ½ cup sharp Cheddar cheese (optional)
Instructions
  1. Place sliced potatoes in a large greased baking dish and add salt and pepper.
  2. Mix the potato starch, chicken stock and melted margarine in a small bowl until combined.
  3. Pour this mixture over the potato slices, top with cheese if desired, then cover and bake at 350°F for an hour (remove cover/foil for the last 15 minutes so top will brown).

 

 

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