Light Scalloped Potatoes
Elevate your comfort food game with these Light Scalloped Potatoes, a creamy yet guilt-free take on a beloved classic. Made with tender Yukon Gold potatoes layered in a velvety sauce crafted from reduced-fat milk, vegetable or chicken broth, and a whisper of Parmesan cheese, this dish strikes the perfect balance between indulgence and lightness. A hint of garlic and black pepper adds depth, while a golden, cheesy crust ensures every bite is as satisfying as the last. With just 20 minutes of prep time, this easy-to-make recipe is perfect for weeknight dinners or holiday gatherings. Garnished with optional paprika and fresh parsley, these scalloped potatoes are as visually stunning as they are delicious. Not only does this recipe deliver on taste, but it also speaks to those seeking healthier comfort food options.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 2 cups Reduced-fat milk (2%)
- 1 cup Vegetable or chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with non-stick spray or a small amount of butter.
Peel the Yukon Gold potatoes and slice them into thin, even rounds (approximately 1/8-inch thick). Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring continuously, to remove the raw flour taste.
Slowly pour in the milk and broth, whisking constantly to ensure the mixture is smooth. Bring the sauce to a gentle simmer and let it thicken, about 5-7 minutes. Stir in the salt and black pepper, then remove from heat.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer one-third of the potato slices in the prepared baking dish, overlapping slightly.
Pour one-third of the sauce over the potatoes, spreading it evenly. Repeat the layering process twice more, ending with the final third of the sauce over the top layer of potatoes.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle the grated Parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Allow the scalloped potatoes to cool for 5-10 minutes before serving. Garnish with a sprinkle of paprika and freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 32.8 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1005 mg | 77% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5893 mg | 125% | |
*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.
