Cheesy Scalloped Potatoes Calorie Trimmed
Indulge in the comfort of creamy, cheesy scalloped potatoes without the guilt with this calorie-trimmed version! Made with Yukon Gold potatoes, reduced-fat milk, and low-sodium chicken broth, this lightened-up recipe swaps out heavy cream for a velvety, flavorful sauce that's packed with sharp reduced-fat cheddar and Parmesan. With just 15 minutes of prep time, layers of thinly sliced potatoes are baked to golden perfection, creating a rich, bubbly dish that’s both satisfying and waistline-friendly. Perfect for family dinners or holiday gatherings, this healthier take on a classic side dish is sure to impress without compromising on flavor.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1.5 cups Unsalted chicken broth (low-sodium)
- 0.5 cup Reduced-fat milk (2%)
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Sharp reduced-fat cheddar cheese, shredded
- 0.25 cup Grated Parmesan cheese
- as needed Cooking spray
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer for best results, if you have one.
In a medium saucepan, whisk together the chicken broth, reduced-fat milk, and flour until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture starts to thicken, about 3-4 minutes.
Stir in the garlic powder, onion powder, salt, and ground black pepper. Remove from heat and stir in 3/4 cup of the shredded cheddar cheese until it is fully melted and smooth.
Spread 1/3 of the potato slices in an even layer in the prepared baking dish. Pour 1/3 of the cheese sauce over the potatoes, spreading it evenly with a spoon. Repeat this process two more times, ending with the cheese sauce on top.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese and the grated Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired, and enjoy your calorie-trimmed cheesy scalloped potatoes!
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 11.5 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1298 mg | 100% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
