Scalloped Potatoes Sans Cream
Elevate your side dish game with these irresistible Scalloped Potatoes Sans Cream, a lighter yet still creamy and indulgent take on the classic comfort food. This recipe eliminates the heavy cream in favor of a velvety sauce made with chicken or vegetable stock, whole milk, and a blend of sharp cheddar and parmesan cheeses. Thinly sliced Russet potatoes are perfectly layered and smothered in a rich, garlic- and thyme-infused cheese sauce, then baked until golden and bubbling. Ideal for those seeking a slightly lighter option without sacrificing flavor, this dish is perfect for family dinners, holiday spreads, or any cozy gathering. Plus, it's ready in under 90 minutes and serves six, making it an impressive crowd-pleaser!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken or vegetable stock
- 1 cup Whole milk
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Grated sharp cheddar cheese
- 0.5 cup Grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes, whisking constantly to make a roux.
Gradually pour in the chicken or vegetable stock while whisking to prevent lumps. Then add the milk and continue whisking until the mixture thickens, about 3-4 minutes.
Mince the garlic and stir it into the sauce along with the thyme, salt, and pepper. Remove the saucepan from heat and stir in the cheddar and parmesan cheeses until melted and smooth.
Pat the potato slices dry with a clean kitchen towel. Layer one-third of the slices into the prepared baking dish, slightly overlapping them.
Pour one-third of the cheese sauce over the potato layer, spreading it evenly with a spoon or spatula.
Repeat the layering process with the remaining potatoes and sauce, ending with a final layer of sauce on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fully tender when pierced with a knife.
Let the scalloped potatoes cool for 5-10 minutes before serving. Garnish with extra thyme if desired.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 5719 mg | 249% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.9 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1735 mg | 133% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6423 mg | 137% | |
*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.
