Heart-Healthy Classic Scalloped Potatoes
Indulge in guilt-free comfort with our Heart-Healthy Classic Scalloped Potatoes—a lighter twist on the traditional favorite that's perfect for mindful eating. Featuring tender, thinly sliced Yukon Gold potatoes layered with a velvety sauce made from low-sodium broth, low-fat milk, and just the right touch of fragrant garlic and onions, this wholesome recipe delivers all the creamy richness without excess calories. Reduced-fat sharp cheddar cheese adds a delightful cheesy finish, while a sprinkle of fresh thyme and a hint of nutmeg elevate the flavor profile. Baked to golden perfection in just 75 minutes, this dish is ideal for serving at family dinners or holiday gatherings. Packed with heart-healthy ingredients and bold taste, it's a must-try for anyone looking to enjoy lighter comfort food options.
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Recipe Information
Ingredients
- 2 pounds waxy potatoes (like Yukon Gold), peeled and thinly sliced
- 1 cup low-sodium chicken or vegetable broth
- 1.5 cups low-fat milk
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 1.5 cups reduced-fat sharp cheddar cheese, shredded
- 1 tablespoon fresh thyme leaves
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil to prevent sticking.
In a medium saucepan, heat the olive oil over medium heat. Add the sliced onions and garlic, sauté until the onions are translucent and fragrant, about 4-5 minutes.
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute to cook off the raw taste of the flour.
Gradually whisk in the low-sodium broth and low-fat milk, making sure to break up any lumps. Continue to stir until the mixture begins to thicken slightly, about 5-7 minutes.
Once thickened, remove the saucepan from the heat. Stir in the salt, black pepper, fresh thyme, and nutmeg. Set the sauce aside.
Layer half of the potato slices in an even layer on the bottom of the prepared baking dish. Pour half of the creamy sauce over the potatoes, spreading evenly.
Sprinkle half of the reduced-fat sharp cheddar cheese over the sauce-covered potatoes.
Repeat the layers with the remaining potatoes, sauce, and cheese, ensuring the top is covered with cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the scalloped potatoes to cool for at least 10 minutes before serving to allow the sauce to set slightly.
Garnish with a sprinkle of fresh thyme before serving, if desired.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.5 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1802 mg | 139% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4143 mg | 88% | |
*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.
