“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes. However, I was not compensated to write this post.”
You may have noticed that bone broth is getting a ton of attention in the press. You may also be wondering, what’s the difference between bone broth and stock?
Stock is basically water that is simmered with vegetables, herbs, and animal bones. The bones give the stock a ton of flavor and added nutrition. The stock simmers for about 4 to 6 hours and then all of the contents are strained out. The collagen released from the connective tissues of the bones gives the stock a thicker consistency. Stock is mostly used a base for soup or gravy and typically not eaten on its own.
Bone broth is very similar to stock, but might be cooked much longer (like over 24 hours). This allows a rich flavor to develop and release of the collagen and nutrients from the bones. After cooking, it’s then strained and seasoned. Because bone broth is typically made from roasted meats, it may have a more rich flavor than stock, and can be seasoned and eaten on its own, as a soup. Both stock and broth can be made vegetarian, but they will lack the nutrients you get from simmering the bones.
Progresso has launched a new line of premium Cooking Stocks, made by simmering real bones, vegetables and herbs to create a flavor that’s close to homemade. Due to the process Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes (including soups, stews, sauces and gravies). They’re also made without any artificial flavors and have lower sodium levels than your standard broth or stock.
I used the Progresso Vegetable Stock to make these Italian Skillet Potatoes, which are a healthy remake of scalloped potatoes.
Each creamy layer of potato is sprinkled with Parmesan cheese and slathered in the creamy sauce I made with the Progresso broth. The dish is a little more rustic than your standard scalloped potatoes, but the flavor is rich and delicious!
I created this recipe for a Recipe Redux contest sponsored by Progresso. In case you don’t know, Recipe Redux challenges us healthy food bloggers to take old favorites and reinvent them in a more healthy way. I think I struck a fair compromise between healthy and delicious with my rendition of the scalloped potato.
This Italian Skillet Potato is just as creamy, rich, and delicious as its decadent scalloped cousin, but with a quarter of the calories and fat! I hope you’ll try it. We think it’s a keeper.
Italian Skillet Potatoes
- 3 Russet white potatoes sliced very thin
- 1/2 small onion diced very small
- 2 cups Vegetarian Progresso Cooking Stock
- 2 Tbsp butter
- 2 Tbsp flour
- 2 Tbsp fresh parsley chopped (plus more for garnish on top)
- 1 tsp fresh rosemary chopped
- Parmesan cheese
- 1 tsp sea salt and ground pepper
Preheat oven to 350. Saute diced onion in a bit of butter until soft. Set aside. Thinly slice potatoes or use a mandolin. In a small sauce pan, melt 2 Tbsp butter. Stir in flour until you make a roux. Once melted, add stock, a little at a time, stirring constantly, until sauce thickens. Cook for about 5 minutes then add herbs, cooked onions, salt and pepper (adjust salt, to taste). In a medium cast-iron skillet, lay out the potatoes evenly, making layers. Pour some sauce and a sprinkle of Parmesan cheese between each layer. Top the final layer with remaining sauce and Parmesan cheese and bake for 20-25 minutes or until potatoes are cooked through and golden brown. Top with chopped parsley before serving.