Low Fat Classic Scalloped Potatoes
Elevate your side dish game with these **Low Fat Classic Scalloped Potatoes**, a comforting and creamy recipe that won’t weigh you down. Featuring tender Yukon Gold potatoes layered with delicate slices of onion and smothered in a light yet flavorful sauce made with low-fat milk, a touch of broth, and fresh thyme, this dish is as wholesome as it is delicious. A sprinkle of Parmesan cheese adds a golden finish without excess fat, making it perfect for healthy weeknight dinners or holiday feasts. With a prep time of just 20 minutes, this guilt-free take on a traditional favorite is as easy as it is satisfying. Keywords: low-fat scalloped potatoes, healthy potato recipes, classic side dish, creamy but light potatoes.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 1 medium Onion
- 2 cloves Garlic
- 2 cups Low-fat milk
- 1 cup Chicken or vegetable broth
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Peel and slice the Yukon Gold potatoes into 1/8-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
Thinly slice the onion and mince the garlic.
In a medium saucepan, combine the low-fat milk and chicken or vegetable broth. Warm the mixture over medium heat until it is just about to boil, stirring occasionally.
In a small bowl, whisk together the flour, thyme, salt, and black pepper.
Gradually add the flour mixture to the warm milk and broth, whisking constantly to avoid lumps. Continue to cook over medium heat until the sauce thickens, about 5 minutes.
Remove the saucepan from heat and stir in the minced garlic.
Drain the potatoes and pat them dry with a clean towel.
Layer half of the potato slices in the bottom of the prepared baking dish. Top with half of the sliced onions.
Pour half of the milk mixture over the potatoes and onions, spreading it evenly.
Repeat the layers with the remaining potatoes and onions, then pour the rest of the milk mixture over the top.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle the grated Parmesan cheese on top, and bake uncovered for an additional 15 minutes until the potatoes are tender and the top is golden brown.
Remove the dish from the oven and let it sit for a few minutes before serving, allowing the sauce to thicken slightly as it cools.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 37.8 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1265 mg | 97% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5372 mg | 114% | |
*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.
