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Homemade Scalloped Potatoes

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Scalloped Potatoes recipe adapted from NY Times. This Scalloped Potatoes can be made ahead ready to serve your spouse or his friends on demand.
  Small new potatoes 1 Pound
  Dried thyme 1⁄4 Teaspoon
  Unsalted butter 1 Tablespoon
  Black pepper To Taste
  Flour 1 Tablespoon
  Chicken broth/Chicken stock 1 1⁄2 Cup (24 tbs) (3/4 Cup Plus 2 Tablespoons)
  Coarsely grated parmesan cheese 1 Tablespoon
  Dried rosemary 1⁄4 Teaspoon
  Low fat plain yogurt 1⁄2 Cup (8 tbs)

Scrub potatoes but do not peel and cook in water to cover in covered pot until potatoes are just tender, about 20 minutes.
Remove from heat and place in serving bowl.
Melt butter in small saucepan; stir in flour and cook about 1 minute, stirring.
Remove from heat and stir in stock with rosemary, thyme and pepper.
Return to heat and continue cooking until mixture thickens.
Grate cheese.
Remove from heat, stir in yogurt and cheese.
Cut potatoes in halves or quarters, depending on size, and stir sauce in, mixing well.

Recipe Summary

Difficulty Level: 
Side Dish

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