Light Scalloped Potatoes with Cream Cheese
Creamy, comforting, and surprisingly light, this recipe for Light Scalloped Potatoes with Cream Cheese is perfect for those who crave indulgence without the guilt. Thinly sliced russet potatoes are layered with a velvety sauce made from cream cheese and low-fat milk, seasoned with garlic and onion powders for a savory kick. A topping of Parmesan and low-fat mozzarella cheeses creates a golden, bubbly finish that’s absolutely irresistible. With just 20 minutes of prep, this dish is simple enough for weeknights yet elegant enough for special occasions. Garnished with fresh parsley for a touch of brightness, this lighter take on traditional scalloped potatoes will have everyone at your table asking for seconds!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 ounces Cream cheese
- 1 cup Milk (preferably 2% or skim)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Low-fat shredded mozzarella cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent them from browning.
In a medium saucepan over medium heat, combine the cream cheese and milk. Whisk continuously until the cream cheese has melted into the milk to form a smooth sauce.
Add garlic powder, onion powder, salt, and black pepper to the cream cheese mixture. Stir well to combine, then remove from heat.
Drain and pat the potato slices dry. Arrange half of the potato slices in an even layer in the prepared baking dish.
Pour half of the cream cheese sauce over the potatoes, using a spatula to spread it evenly.
Sprinkle half of the grated Parmesan cheese on top of the sauce.
Layer the remaining potato slices on top, then cover them with the remaining cream cheese sauce.
Sprinkle the remaining Parmesan cheese and all of the shredded mozzarella cheese over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Let the dish rest for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 32.6 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1655 mg | 127% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 6483 mg | 138% | |
*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.
