Scalloped Potatoes Recipe (the Skinny Version)
User Reviews
5
Scalloped Potatoes Recipe (the Skinny Version)
Description
This version of scalloped potatoes starts by thinly slicing peeled Yukon Gold potatoes using a mandoline for even thickness. The slices are soaked in cold water to prevent discoloration and excess starch. A sauce is prepared by sautéing finely diced onions and garlic in butter, then whisking in flour to form a roux. Milk and chicken broth are added and gently simmered to a creamy consistency. Salt, pepper, and Parmesan cheese provide seasoning and richness.
The drained potato slices are layered in a buttered casserole dish, some cheese is added between layers for a creamy texture, then the sauce is poured over. Parmesan cheese is also sprinkled on top for a browned cheesy crust. The dish bakes, coating the potatoes in a smooth sauce and melting the cheese into a golden topping. The result is tender, cheesy potatoes with a balance of comforting creaminess and mild seasoning.
Optional green onions can be added as a fresh garnish, bringing a mild onion flavor and color contrast. The recipe balances richness and lighter textures by using milk and broth, making it a moderate version of scalloped potatoes.
Ingredients
- 3 lbs potato peeled, Yukon gold variety
- 4 Tbsp butter unsalted
- 1/2 yellow onion or 1 medium, finely diced, large
- 2 garlic large cloves
- 2 Tbsp all-purpose flour
- 1/2 Tbsp salt sea salt
- 1/2 tsp black pepper
- 3/4 cup Parmesan Cheese divided into 1/4 cup for center, 1/2 cup for topping
- 1 1/2 cups milk any kind
- 1 cup chicken broth low sodium
- green onions to garnish, optional
Instructions
- Prep: Butter the bottom and sides of a 9x13 casserole dish.
- Using a mandolin, thinly slice potatoes into rounds about 1/8" thick. Place potato slices in a bowl with cold water while you prep the sauce. This keeps them from discoloring and removes some of the starch. Drain potatoes well, just before you put them in your casserole dish.
- Preheat Oven to 400˚F. In a medium sauce pan over medium/high heat, melt 4 Tbsp butter. Add finely diced yellow onion and saute until soft and golden (5 min). Add pressed garlic cloves and saute another 1-2 min, stirring constantly, until fragrant. Whisk in 2 Tbsp flour and cook another 1 min until flour is golden. Add 1 1/2 cups milk and 1 cups chicken broth. Whisk mixture until smooth and bring to a simmer. Stir in 1/2 Tbsp sea salt and 1/2 tsp pepper (or season to taste). Remove from heat.
- Drain potatoes and arrange half of them in the bottom of your casserole dish (it doesn't matter how the first layer is arranged, just separate the potato slices as you put them in). Pour half of your sauce over the top and sprinkle with 1/4 cup parmesan cheese. Repeat with remaining potatoes, sauce and top with 1/4 cup parmesan cheese. I made the second layer of potatoes prettier for presentation.
- Cover with aluminum foil and Bake in the center of the oven at 400˚F for 55 minutes then uncover and broil another 3-5 minutes or until the top is golden brown. Garnish with green onion if desired and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people as a side
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbs | 35g | |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 624mg | 26% |
| Potassium | 839mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 34mg | 38% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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