Low Fat Scalloped Potatoes

Elevate your side dish game with these creamy, flavorful Low Fat Scalloped Potatoes—a lighter twist on a classic comfort food that doesn’t skimp on taste. Made with thinly sliced Russet potatoes layered in a velvety sauce of low-fat milk, low-sodium broth, and a touch of Parmesan cheese, this recipe strikes the perfect balance between indulgent and wholesome. Sautéed onions and garlic add depth, while a hint of paprika enhances the flavor without overpowering. Baked to golden perfection, this dish is as visually stunning as it is delicious. Simple to prepare in under 20 minutes of hands-on time, it's perfect for weeknight dinners or as a guilt-free side for holiday feasts. Plus, with only 1% milk and olive oil, it’s a heart-healthy option that will have everyone at the table asking for seconds!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 1 small Onion
• 2 cloves Garlic
• 2 cups Low-fat milk (1%)
• 1 cup Low-sodium chicken or vegetable broth
• 3 tablespoons All-purpose flour
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.

Step 2

Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline slicer. Set aside.

Step 3

Dice the small onion finely and mince the garlic cloves.

Step 4

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant.

Step 5

Sprinkle the flour over the onions and garlic, and stir constantly for about 1 minute to create a roux.

Step 6

Gradually whisk in the low-fat milk and low-sodium broth, making sure there are no lumps. Bring the mixture to a gentle simmer, stirring constantly until it thickens slightly (about 3-4 minutes).

Step 7

Stir in the salt, black pepper, paprika, and half of the grated Parmesan cheese (1/4 cup). Remove the saucepan from the heat.

Step 8

Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce to create two layers.

Step 9

Sprinkle the remaining grated Parmesan cheese (1/4 cup) evenly over the top.

Step 10

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

Step 11

Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 12

Let the dish cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(1968.0g)

Amount per serving	% Daily Value*
Calories	1658.3

Total Fat 31.9g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 64.0mg	0%
Sodium 3544.7mg	0%
Total Carbohydrate 284.8g	0%
Dietary Fiber 21.0g	0%
Total Sugars 41.8g
Protein 67.9g	0%

Vitamin D 254.0IU	0%
Calcium 1264.3mg	0%
Iron 14.4mg	0%
Potassium 6872.7mg	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: 16.9%

Protein: 16.0%

Carbs: 67.1%