Scalloped potatoes are a comfort dish everyone loves. Potatoes are thinly sliced, seasoned, and baked in a creamy sauce. Who wouldn’t love these?
There is a thought that when you make dishes that are low in fat, you’re giving up on the flavor. For this dish, I wanted the same amazing taste but with fewer calories. I came across Swanson’s Low Fat Cream Starter and when using it in my recipe, I was able the dish the flavor I wanted and it was lower in calories than the original version I’ve made! Plus, it helps that Swanson’s TM is well seasoned, so you do not even have to deal with any additional seasonings.
Now, I think the secret to making homemade scalloped potatoes is slicing the potatoes very thin. I like to use a mandolin to get my potatoes nice and thin. You can use a good sharp knife, both will do. I think lightly seasoning the layers with a sprinkle of salt and freshly ground black pepper makes these even better.
Low Fat Scalloped Potatoes
- 1 pound Russet potatoes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 26.1 ounces Low Fat Swanson's Cream Starter TM
- 1 cup Cheddar cheese optional
- Preheat oven to 350 degrees. Wash potatoes, and if desired peel before slicing. Spray an 8 x 8 inch baking dish with non-stick spray. Layer potatoes into baking dish, overlapping each slice over the previous one. When the bottom of the pan is covered, lightly season with salt and pepper. Continue layers until all of the potatoes are in the pan. Pour Swanson's Low Fat Cream Starter over the potatoes. Bake potatoes for about 30 minutes. Sprinkle cheese on potatoes and bake until the cheese is melted. Enjoy!