Low Sodium Classic Potato Bake

Indulge in the comforting flavors of a *Low Sodium Classic Potato Bake*, a healthier twist on a beloved side dish. This creamy, cheesy casserole features tender Yukon Gold potatoes layered in a velvety garlic-thyme sauce made with low-sodium chicken broth and heavy cream. Topped with a golden crust of grated Parmesan and garnished with fresh parsley, this recipe delivers rich, satisfying flavor while being mindful of sodium content. Perfectly seasoned with freshly ground black pepper and fragrant herbs, this dish is a must-try for anyone seeking a heart-friendly alternative to traditional potato bakes. Ready in just under 90 minutes and serving up to eight, it’s the ideal accompaniment to roasts, grilled proteins, or a simple salad for a delightful meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 3 lbs Yukon Gold potatoes
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 2 cups Low sodium chicken broth
• 1 cup Heavy cream
• 2 cloves Garlic, minced
• 1 tbsp Fresh thyme leaves
• 0.5 tsp Freshly ground black pepper
• 0.5 cup Grated Parmesan cheese
• 2 tbsp Fresh parsley, chopped
• 0 Olive oil spray

Directions

Step 1

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 2

Peel the potatoes and slice them thinly, about 1/8-inch thick slices. Rinse them in cold water to remove excess starch and pat dry with a clean kitchen towel.

Step 3

In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and stir for about 1 minute until fragrant.

Step 4

Sprinkle the flour over the melted butter and garlic, and stir constantly for about 2 minutes until it forms a smooth paste.

Step 5

Gradually whisk in the low sodium chicken broth, ensuring there are no lumps. Continue to whisk until the mixture starts to thicken, about 3-4 minutes.

Step 6

Stir in the heavy cream, fresh thyme leaves, and freshly ground black pepper. Continue to cook the sauce on low heat for another 2 minutes.

Step 7

In a greased 9x13 inch baking dish, arrange a layer of potato slices, slightly overlapping each other.

Step 8

Pour a portion of the cream sauce over the layer of potatoes to cover them.

Step 9

Repeat layering the potato slices and cream sauce until all the ingredients are used, finishing with the cream sauce.

Step 10

Sprinkle the top with the grated Parmesan cheese evenly.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and continue baking for an additional 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.

Step 13

Let the potato bake cool for 5-10 minutes before garnishing with chopped fresh parsley. Serve hot.

Nutrition Facts

Serving size	(2180.3g)

Amount per serving	% Daily Value*
Calories	2282.0

Total Fat 117.4g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 0g
Cholesterol 342mg	0%
Sodium 1969.9mg	0%
Total Carbohydrate 255.8g	0%
Dietary Fiber 19.7g	0%
Total Sugars 10.5g
Protein 52.6g	0%

Vitamin D 0IU	0%
Calcium 710.7mg	0%
Iron 13.0mg	0%
Potassium 6244.2mg	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: 46.1%

Protein: 9.2%

Carbs: 44.7%