Reduced Fat Scalloped Potatoes
Indulge in comfort food with a healthier twist by making these Reduced Fat Scalloped Potatoes—a lighter take on the classic dish without sacrificing flavor. This recipe combines thinly sliced Yukon Gold potatoes with a creamy, velvety sauce made from reduced-fat milk, unsalted broth, and a touch of olive oil for richness. The addition of garlic, onions, and fresh thyme enhances the depth of flavor, while a sprinkle of reduced-fat cheddar cheese creates a bubbly, golden topping. Perfect for cozy family dinners or as a crowd-pleasing side dish, this recipe is easy to prepare in just 20 minutes and bakes to perfection in under an hour. Satisfy your cravings while enjoying a guilt-free twist on a traditional favorite!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Unsalted chicken or vegetable broth
- 1 cup Low-fat milk (2% or less)
- 2 cloves Garlic, minced
- 1 medium Yellow onion, finely chopped
- 3 tablespoons All-purpose flour
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves (optional)
- 1.5 cups Reduced-fat shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline slicer. Set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until softened and fragrant, about 3 minutes.
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes until the flour is lightly golden.
Gradually whisk in the chicken or vegetable broth and low-fat milk, ensuring no lumps form. Cook for 3-5 minutes, stirring constantly, until the mixture thickens slightly.
Stir in the salt, black pepper, and thyme (if using). Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potato slices and cheese sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top, and bake uncovered for an additional 20 minutes or until the cheese is golden and bubbling and the potatoes are fork-tender.
Let the scalloped potatoes sit for 5-10 minutes before serving to allow the sauce to thicken. Serve warm and enjoy!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 276 mg | 21% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 667 mg | 14% | |
*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.
