Ww Cheesy Scalloped Potatoes
Indulge in the creamy, cheesy goodness of Ww Cheesy Scalloped Potatoes, a healthier twist on the classic comfort food. Made with tender Yukon Gold potatoes layered in a velvety sauce of reduced-fat cheddar, skim milk, and a hint of garlic, this dish is both flavorful and guilt-free. A light roux crafted with unsalted butter and low-sodium chicken broth keeps the dish lighter without sacrificing its rich, savory essence. Perfectly baked to golden perfection, each bite offers a blend of creamy textures and melty cheese, with a pop of freshness from optional parsley garnish. Ready in just over an hour, it’s an ideal side dish for family dinners, holiday feasts, or any occasion that calls for cozy, indulgent flavor made lighter.
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low-sodium chicken broth
- 1.5 cups Skim milk
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Reduced-fat shredded cheddar cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel and thinly slice the Yukon Gold potatoes into 1/8-inch-thick slices. You can use a mandoline slicer to ensure even thickness.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually add the chicken broth and skim milk to the roux, whisking constantly to remove any lumps. Cook for 3-4 minutes until the mixture begins to thicken.
Stir in the garlic powder, salt, black pepper, and 1 cup of the shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth. Remove from heat.
Arrange half of the sliced potatoes in an even layer at the bottom of the greased baking dish.
Pour half of the cheese sauce over the potatoes, spreading it out with a spatula to cover evenly.
Layer the remaining potato slices on top and pour the rest of the cheese sauce over them, spreading it evenly.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 3747 mg | 163% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 27.7 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1863 mg | 143% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5813 mg | 124% | |
*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.
