Low Sodium Classic Scalloped Potatoes
Elevate your comfort food game with these Low Sodium Classic Scalloped Potatoes, a lightened-up twist on the timeless favorite! Featuring creamy Yukon Gold potatoes layered in a velvety, homemade cheese sauce made with unsalted butter, low sodium chicken broth, and freshly grated Parmesan and cheddar cheeses, this dish delivers indulgence with a health-conscious spin. Seasoned with garlic and onion powders, dried thyme, and a hint of black pepper, it’s packed with rich, savory flavor without the excess salt. Perfect for family dinners or holiday gatherings, this easy-to-make recipe pairs perfectly with roast meats or a crisp green salad. Ready in under two hours and serving six, it’s the ultimate crowd-pleaser for those watching their sodium intake while still craving classic comfort food.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Low sodium chicken broth
- 1 cup Whole milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (freshly grated)
- 1 cup Cheddar cheese (low sodium, shredded)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with unsalted butter.
Peel the Yukon Gold potatoes and use a mandoline slicer or a sharp knife to slice them into 1/8-inch thick rounds.
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes until golden and pasty.
Gradually add the low sodium chicken broth, whisking constantly to prevent lumps. Then, slowly whisk in the whole milk. Continue cooking and stirring until the mixture is smooth and thickened, about 5-7 minutes.
Reduce the heat to low and stir in the garlic powder, onion powder, dried thyme, and black pepper. Add the grated Parmesan cheese, stirring until melted and incorporated.
Layer half of the potato slices in the prepared baking dish, slightly overlapping them.
Pour half of the sauce over the potatoes, spreading it evenly.
Sprinkle half of the shredded low sodium cheddar cheese over the sauce-covered potatoes.
Repeat the layering with the remaining potato slices, sauce, and cheddar cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.
Remove from the oven and let cool for at least 10 minutes before serving.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 21.0 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2642 mg | 203% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6105 mg | 130% | |
*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.
