Low Fat Classic Potato Bake
Indulge guilt-free with this creamy, flavorful Low Fat Classic Potato Bake, a healthier twist on the beloved comfort food. Featuring thinly sliced potatoes layered with sweet onions and bathed in a velvety sauce made from reduced-fat milk, sour cream, and vegetable stock, this recipe is thoughtfully crafted to offer fewer calories without sacrificing indulgence. Subtle hints of garlic and thyme add aromatic depth, while a topping of reduced-fat cheese ensures a perfectly golden finish. This dish is baked to tender perfection, making it an ideal side for family dinners, special occasions, or meal prep. Quick to prepare and packed with flavor, this health-conscious potato bake is sure to become a household favorite!
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Recipe Information
Ingredients
- 1000 g potatoes
- 1 large onion
- 500 ml reduced-fat milk
- 120 g reduced-fat sour cream
- 150 g reduced-fat cheese
- 100 ml vegetable stock
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme
- 1 olive oil spray
Instructions
Preheat your oven to 180°C (350°F).
Wash, peel, and thinly slice the potatoes to about 1/8-inch thickness.
Peel and finely slice the onion.
In a medium saucepan, combine the reduced-fat milk, reduced-fat sour cream, vegetable stock, cornstarch, garlic powder, salt, and black pepper. Whisk thoroughly to dissolve the cornstarch.
Place the saucepan over medium heat and stir continuously until the mixture thickens slightly, about 5 minutes. Remove from heat.
Spray a baking dish with olive oil spray.
Layer half of the potatoes on the bottom of the prepared baking dish.
Sprinkle half of the sliced onions over the potatoes.
Pour half of the milk mixture evenly over the onions and potatoes.
Repeat the layers with the remaining potatoes, onions, and milk mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle the reduced-fat cheese over the top, and add the thyme.
Return to the oven and bake for an additional 15 minutes or until the cheese is golden brown and the potatoes are tender.
Allow the potato bake to cool slightly before serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 52.0 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2129 mg | 164% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 7088 mg | 151% | |
*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.
