Low Fat Scalloped Potatoes
Elevate your side dish game with these creamy, flavorful Low Fat Scalloped Potatoes—a lighter twist on a classic comfort food that doesn’t skimp on taste. Made with thinly sliced Russet potatoes layered in a velvety sauce of low-fat milk, low-sodium broth, and a touch of Parmesan cheese, this recipe strikes the perfect balance between indulgent and wholesome. Sautéed onions and garlic add depth, while a hint of paprika enhances the flavor without overpowering. Baked to golden perfection, this dish is as visually stunning as it is delicious. Simple to prepare in under 20 minutes of hands-on time, it's perfect for weeknight dinners or as a guilt-free side for holiday feasts. Plus, with only 1% milk and olive oil, it’s a heart-healthy option that will have everyone at the table asking for seconds!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 small Onion
- 2 cloves Garlic
- 2 cups Low-fat milk (1%)
- 1 cup Low-sodium chicken or vegetable broth
- 3 tablespoons All-purpose flour
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline slicer. Set aside.
Dice the small onion finely and mince the garlic cloves.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
Sprinkle the flour over the onions and garlic, and stir constantly for about 1 minute to create a roux.
Gradually whisk in the low-fat milk and low-sodium broth, making sure there are no lumps. Bring the mixture to a gentle simmer, stirring constantly until it thickens slightly (about 3-4 minutes).
Stir in the salt, black pepper, paprika, and half of the grated Parmesan cheese (1/4 cup). Remove the saucepan from the heat.
Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce to create two layers.
Sprinkle the remaining grated Parmesan cheese (1/4 cup) evenly over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the dish cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 207 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1065 mg | 23% | |
*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.
