Skinny Scalloped Potatoes

By carvalhohm

Ingredients

• 1 can (14.5 oz.) Chicken Broth,; divided
• 1/2 cup diced onion
• 2 cloves garlic,; minced
• 1 cup low-fat milk
• 3 tablespoons flour
• 4 cans (14.5 oz. each) Sliced New Potatoes,; drained and gently rinsed
• Salt and black pepper,; to taste
• 1 tablespoon chopped fresh basil or 1 tsp. dried basil
• 1 cup (4 oz.) shredded Swiss cheese

Details

Servings 16
Cooking time 75mins
Adapted from bigoven.com

Preparation

Step 1

1. Heat oven to 375°F. Coat a 13x9-inch baking dish with non-stick cooking spray.

2. In a medium saucepan, bring 1/4 cup of broth to a boil 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. Add the remaining broth to milk mixture; stir until well blended. 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 the 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.