Lightened Scalloped Potatoes with Cheese
Indulge in the comforting flavors of **Lightened Scalloped Potatoes with Cheese**, a healthier twist on the classic side dish. Featuring tender layers of thinly sliced Russet or Yukon Gold potatoes, this recipe skips the heavy cream in favor of a light yet creamy cheese sauce made with a blend of low-sodium chicken broth, low-fat milk, and sharp reduced-fat cheddar. Enhanced with garlic and onion powder for a burst of flavor, and finished with a golden, bubbly Parmesan topping, this dish delivers indulgence without the guilt. Perfect for family dinners or holiday gatherings, it’s easy to prepare with just 15 minutes of prep and is both delicious and satisfying. Serve it warm, garnished with fresh parsley, for a crowd-pleasing side that pairs beautifully with roasted meats or vegetables.
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Low-sodium chicken broth
- 1 cup Low-fat milk (2% or skim)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Sharp reduced-fat cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 as needed Nonstick cooking spray
Instructions
Preheat the oven to 375°F (190°C).
Peel the potatoes and thinly slice them into rounds about 1/8 inch thick. You can use a mandoline slicer for even slices.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.
Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring it to a simmer, stirring frequently, and cook for 3-4 minutes until thickened.
Stir in the garlic powder, onion powder, salt, and black pepper. Remove the saucepan from heat and whisk in the shredded cheddar cheese until melted and smooth.
Lightly grease a 9x13-inch baking dish with nonstick cooking spray. Arrange half of the sliced potatoes in an even layer in the dish.
Pour half of the cheese sauce evenly over the potatoes. Repeat the layers with the remaining potatoes and cheese sauce.
Sprinkle the grated Parmesan cheese evenly on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 20.0 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1460 mg | 112% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3845 mg | 82% | |
*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.
