These potatoes taste amazing coming out of the oven, but if you want a simpler method, you can also do them in the slow cooker on low for about six to eight hours. Just check and see when they are your desired tenderness after the first six hours are up. If you don’t have that much time, just crank up the heat. Be sure you are checking and stirring them frequently though so they don’t stick. Check out what they are saying about this recipe over at The Recipe Rebel:
“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.”
The flavor of these is so good you won’t even be able to tell that you’re eating healthy!
Ingredients
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 Parmesan cheese
Instructions
Lightly spray an 8×8″ pan with non stick spray and preheat oven to 350 degrees F. Spread sliced potatoes evenly in the pan.
In a medium pot, melt the butter over medium heat. Gradually whisk in flour 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 to taste (adjusting salt if necessary).
Pour sauce over sliced potatoes. (**To make ahead, simply cover with tin foil or plastic wrap and place in the refrigerator for up to 24 hours, then bake when ready). Bake at 350 degrees F for 45 minutes or until potatoes are tender.
Sprinkle with Parmesan cheese and broil until golden brown. Serve immediately.
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Quick Tip: Make sure to spray your pan first so they don’t stick.
Thanks again to The Recipe Rebel for this scrumptious recipe.
