This is such a simple and delicious recipe, it’s no wonder this has been a great success over at The Recipe Rebel! It has received lots of wonderful feedback from readers – let’s have a look at what they’ve said about it:
Oh I love scalloped potatoes and if I am left to my own devices I will eat the whole pan so this healthier version is good!! I need it in my life.
I love that you lightened these potatoes up. That means I can eat a double serving and not feel guilty one bit. Moderation and portion control are key, but it’s so hard sometimes. These potatoes are right up my alley with that creamy dill.
I’m a total NUT for good scalloped potatoes and I’m seriously flipping out over how amazing these look! So much so that I kinda want the entire pan for breakfast.
- 1.5 lb Little Potatoes (I used a bag of Blushing Belles), thinly sliced
- ¼ cup Land o Lakes butter or margarine
- ¼ cup Gold Medal all purpose flour
- 1 cup 1% milk
- 1 cup Swanson chicken broth
- ½ teaspoon salt (or to taste)
- ¼ cup fresh chopped dill (or to taste)
- ½ cup shredded Kraft Parmesan cheese
Spray an 8×8″ pan with non-stick spray and preheat oven to 350 degrees F. Spread sliced potatoes evenly in the pan.
Melt the butter in a pot over medium heat. Whisk in flour, a little at a time, until a paste forms (this is your roux).
Add milk, chicken broth and salt and cook over medium heat, whisking frequently, until thickened. Remove from heat and stir in dill.
Pour sauce over sliced potatoes. Bake for 45 minutes or until potatoes are tender.
Sprinkle with Parmesan cheese and broil until golden brown.
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Quick Tip: If dill isn’t your favorite, you can use parsley instead.
Thanks to The Recipe Rebel for this delicious side dish idea!