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Scalloped Potatoes
This is best made with Yukon Gold potatoes. If you cannot find Yukon Gold, any all-purpose potato can be substituted, decreasing the flour in the recipe to 1 tablespoon. Refer to the Potato Buying Guide in the Hints & Tips section of this site.

(Serves 6)

Olive or vegetable oil spray
1 garlic clove, split
1 teaspoon butter
1 medium onion, thinly sliced
½ teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2½ lb. Yukon Gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose  flour
2 cups low-fat milk (2% or skim)
1 cup defatted, low sodium chicken broth
3 tablespoons snipped chives (or 3 teaspoons dried chives, more or less to

Preheat the oven to 375° F. Lightly coat a 2-quart baking dish with olive or vegetable spray and rub the sides of the dish with the cut sides of the garlic clove.

Melt the butter in a medium skillet. Add the onion and cook over medium heat for about 4 minutes, or until soft. Add the salt and pepper, and stir to combine.

Layer the bottom of the baking dish with one-third of the potatoes. Spread these with half of the onion mixture, then sprinkle half of the flour over all. Repeat with another layer of potatoes, onion mixture and flour, using the remaining potatoes for the top layer.

In a small saucepan, heat the milk and the broth to a simmer, then pour this over the potatoes. Sprinkle with salt and pepper.

Bake, uncovered, for about 50 minutes to 1 hour, or until the potatoes are soft and most of the liquid is absorbed. Sprinkle with chives before serving.

Protein (g)
Cholesterol (mg)
Fat (g)
Carbs (g)
Sodium (mg)

Calories from:

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