Low Calorie Parmesan Potatoes Au Gratin
Indulge guilt-free with this Low Calorie Parmesan Potatoes Au Gratin, a lighter twist on the classic comfort dish without sacrificing flavor. Tender layers of thinly sliced Yukon Gold potatoes are nestled in a creamy, garlic-infused almond milk and Greek yogurt sauce, then baked to golden perfection with just the right touch of nutty Parmesan cheese and fresh thyme. This recipe swaps heavy cream and butter for healthier, low-fat alternatives, keeping it light yet luscious. Perfect for family dinners or holiday gatherings, this easy-to-make side dish is a crowd-pleaser that pairs beautifully with a variety of mains. Best of all, it’s quick to prep and ready in under an hour, making it a go-to for wholesome and satisfying meals.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) Yukon Gold potatoes
- 1 cup Unsweetened almond milk
- 0.5 cup Low-fat Greek yogurt
- 2 Garlic cloves, minced
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 1 small spritz Olive oil spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x9-inch baking dish with olive oil spray.
Thinly slice the Yukon Gold potatoes into even rounds, approximately 1/8-inch thick. Use a mandoline slicer for uniformity, if available.
In a medium saucepan over medium heat, combine the almond milk, Greek yogurt, minced garlic, salt, and pepper. Whisk until smooth and warm, but do not bring to a boil.
Layer one-third of the sliced potatoes in the prepared baking dish, slightly overlapping each slice.
Pour one-third of the almond milk mixture evenly over the potato layer, then sprinkle with a small portion of grated Parmesan cheese and a few thyme leaves.
Repeat the layering process two more times, ending with the almond milk mixture on top. Reserve a small amount of Parmesan cheese for the final topping.
Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil, sprinkle the remaining Parmesan cheese on top, and continue baking for an additional 15 minutes, or until the top is golden brown and the potatoes are fork-tender.
Allow the dish to cool for 5-10 minutes before serving. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 496.9 g | 181% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 32.1 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1352 mg | 104% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 11678 mg | 248% | |
*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.
