These Light Creamy Dill Scalloped Potatoes have a fraction of the fat as regular scalloped potatoes but you’d never know!
- 8″ x 8″ pan
- Medium pot
- 1.5 lbs Little Potatoes, thinly sliced
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 cup 1% milk
- 1 cup chicken broth
- 1/2 tsp salt (or to taste)
- 1/4 cup fresh dill, chopped
- 1/2 cup Parmesan cheese, shredded
Lightly spray an 8″ x 8″ pan with non stick spray and preheat oven to 350 °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 °F for 45 minutes or until potatoes are tender.
Sprinkle with Parmesan cheese and broil until golden brown. Serve immediately.