Light Scalloped Potatoes

Elevate your comfort food game with these Light Scalloped Potatoes, a creamy yet guilt-free take on a beloved classic. Made with tender Yukon Gold potatoes layered in a velvety sauce crafted from reduced-fat milk, vegetable or chicken broth, and a whisper of Parmesan cheese, this dish strikes the perfect balance between indulgence and lightness. A hint of garlic and black pepper adds depth, while a golden, cheesy crust ensures every bite is as satisfying as the last. With just 20 minutes of prep time, this easy-to-make recipe is perfect for weeknight dinners or holiday gatherings. Garnished with optional paprika and fresh parsley, these scalloped potatoes are as visually stunning as they are delicious. Not only does this recipe deliver on taste, but it also speaks to those seeking healthier comfort food options.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 medium Yukon Gold potatoes
• 2 tablespoons Unsalted butter
• 2 cloves Garlic
• 2 tablespoons All-purpose flour
• 2 cups Reduced-fat milk (2%)
• 1 cup Vegetable or chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika (optional, for garnish)
• 0.25 cup Grated Parmesan cheese
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with non-stick spray or a small amount of butter.

Step 2

Peel the Yukon Gold potatoes and slice them into thin, even rounds (approximately 1/8-inch thick). Set them aside in a bowl of cold water to prevent browning.

Step 3

In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for about 1 minute, stirring frequently, until fragrant.

Step 4

Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring continuously, to remove the raw flour taste.

Step 5

Slowly pour in the milk and broth, whisking constantly to ensure the mixture is smooth. Bring the sauce to a gentle simmer and let it thicken, about 5-7 minutes. Stir in the salt and black pepper, then remove from heat.

Step 6

Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer one-third of the potato slices in the prepared baking dish, overlapping slightly.

Step 7

Pour one-third of the sauce over the potatoes, spreading it evenly. Repeat the layering process twice more, ending with the final third of the sauce over the top layer of potatoes.

Step 8

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.

Step 9

Remove the foil and sprinkle the grated Parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.

Step 10

Allow the scalloped potatoes to cool for 5-10 minutes before serving. Garnish with a sprinkle of paprika and freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(2005.9g)

Amount per serving	% Daily Value*
Calories	1503.2

Total Fat 41.6g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 122.0mg	0%
Sodium 3877.7mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 17.6g	0%
Total Sugars 32.8g
Protein 52.2g	0%

Vitamin D 240.0IU	0%
Calcium 1004.9mg	0%
Iron 10.4mg	0%
Potassium 5892.8mg	0%

*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.

Source of Calories

Fat: 23.6%

Protein: 13.2%

Carbs: 63.2%