Light Scalloped Potatoes With Roasted Chiles

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YUM!! I was worried about cooking the potatoes until tender and then baking them for another 35 minutes but it was fine. A lot of the broth cooks out while the potatoes are getting tender and then the rest is absorbed into the potatoes while baking. This is not your usual creamy scalloped potato dish. Nice zip from the pepper, good flavor, will be making regularly.

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It was very tasty indeed. Lots of flavor and very easy.

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Made this last night with a roasted chicken, it was easy and very, very good.

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Really delicious! I had to do a couple of things differently due to poor planning on my part (e.g., omit onions, couldn't peel the peppers, use a little water instead of chicken broth but the potatoes still turned out terrific. I will definitely make again.

{this does make a lot of potatoes!}

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This light recipe didn't taste like I was missing out on anything! I doubled the amount of chiles, but did everything else the same. My boyfriend (who tends to oppose lightened dishes was very happy with this side dish. I love FN Kitchens!