Healthy Scalloped Potatoes
Elevate your comfort food game with this irresistible yet guilt-free recipe for Healthy Scalloped Potatoes, a delicious twist on the classic side dish. Made with thinly sliced Yukon Gold potatoes layered in a rich, creamy sauce crafted from unsweetened almond milk, low-sodium vegetable broth, and a hint of nutritional yeast for a subtle cheesy flavor, this dish is as wholesome as it is satisfying. Seasoned with fresh thyme, garlic, and black pepper, every bite is packed with savory goodness. Perfect for weeknight dinners or as an impressive holiday side, these scalloped potatoes are baked to golden perfection and garnished with a touch of paprika for a beautiful finish. With no heavy cream or butter in sight, this recipe delivers indulgent flavor while staying light and nutritious—your new go-to for a healthier comfort food indulgence!
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 tablespoons Olive oil
- 2 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk (or any unsweetened plant-based milk)
- 3 cloves Garlic
- 1 small Yellow onion
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Nutritional yeast (optional, for a cheesy flavor)
- 2 tablespoons Whole wheat flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Wash and peel the Yukon Gold potatoes. Slice them into thin rounds, about 1/8-inch thick. Use a mandoline for even slices if available. Set aside.
Finely mince the garlic and dice the yellow onion. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, thyme leaves, and whole wheat flour. Cook for 1 minute, stirring constantly, to create a thick paste.
Slowly whisk in the vegetable broth and almond milk, a little at a time, to avoid lumps. Continue whisking until the mixture thickens slightly, about 3-4 minutes.
Stir in the nutritional yeast (if using), salt, and black pepper. Taste and adjust seasoning as desired. Remove the sauce from heat.
Arrange half of the sliced potatoes in the prepared baking dish, overlapping them slightly in an even layer. Pour half of the sauce over the potatoes, spreading it evenly.
Repeat with the remaining potato slices and sauce, ensuring the top layer is well-coated with the sauce.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, uncover and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
Remove from oven and let the dish cool for 5-10 minutes before serving. Optional: Sprinkle with paprika for a touch of color.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 741 mg | 16% | |
*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.
