Low Sodium Classic Potato Bake
Indulge in the comforting flavors of a **Low Sodium Classic Potato Bake**, a healthier twist on the timeless favorite. This dish features tender layers of Yukon Gold potatoes baked to perfection in a rich, creamy sauce made from low sodium chicken broth, heavy cream, and aromatic garlic, all delicately seasoned with fresh thyme and black pepper. Topped with a golden layer of Parmesan cheese and garnished with vibrant parsley, this recipe keeps the sodium in check without compromising on taste. Ideal for family dinners or potlucks, it combines simple, wholesome ingredients with easy-to-follow techniques for a stunning crowd-pleaser that’s both heart-friendly and satisfying. Enjoy this creamy potato bake as a standout side dish or a hearty vegetarian main!
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Recipe Information
Ingredients
- 3 lbs Yukon Gold potatoes
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Low sodium chicken broth
- 1 cup Heavy cream
- 2 cloves Garlic, minced
- 1 tbsp Fresh thyme leaves
- 0.5 tsp Freshly ground black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- Olive oil spray
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Peel the potatoes and slice them thinly, about 1/8-inch thick slices. Rinse them in cold water to remove excess starch and pat dry with a clean kitchen towel.
In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and stir for about 1 minute until fragrant.
Sprinkle the flour over the melted butter and garlic, and stir constantly for about 2 minutes until it forms a smooth paste.
Gradually whisk in the low sodium chicken broth, ensuring there are no lumps. Continue to whisk until the mixture starts to thicken, about 3-4 minutes.
Stir in the heavy cream, fresh thyme leaves, and freshly ground black pepper. Continue to cook the sauce on low heat for another 2 minutes.
In a greased 9x13 inch baking dish, arrange a layer of potato slices, slightly overlapping each other.
Pour a portion of the cream sauce over the layer of potatoes to cover them.
Repeat layering the potato slices and cream sauce until all the ingredients are used, finishing with the cream sauce.
Sprinkle the top with the grated Parmesan cheese evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the potato bake cool for 5-10 minutes before garnishing with chopped fresh parsley. Serve hot.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 10.5 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6244 mg | 133% | |
*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.
