If you are looking for a great tasting potato recipe to share at your family Easter dinner this weekend then here's your recipe. I'll warn you now though, this recipe is for a "reduced fat" type scalloped potato so it isn't the creamy, ooey, gooey, decadent scalloped potato dish that you are probably used to. It's nice to have a lighter potato recipe, it kind of helps to ring in spring by not eating such heavy, comfort food that we are so used to in the winter.
This dish has really great flavor! The spices are right on and the amount of cheese that is in here is just perfect! I urge you to try this for your Easter dinner this weekend, they won't disappoint!
...1 chicken boullion cube
...1 1/2 c. water
...1 c. milk
...2 1/2 T. flour
...1/2 tsp. ground bay leaf (if you don't have this basil makes a nice substitution!)
...6 potatoes, peeled
...1/2 c. shredded cheese
In a medium saucepan, stir together boullion cube, water, milk and flour over medium heat until thickened (about 5 minutes). Set aside. Slice potatoes into 1/8 inch thick slices and layer half of them onto the bottom of a greased casserole dish. Pour 1/2 of the thickened milk mixture over the potatoes and then layer the remaining potatoes. Pour the rest of the thickened milk mixture over the potatoes. Sprinkle cheese over dish and cover with aluminum foil. Bake at 350 for 30 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let cool for 15 minutes, allowing the sauce to thicken.