Name: Lightened Scalloped Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 lb Yukon gold potatoes; 1 tablespoon butter; 1/2 yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh thyme; 1 teaspoon salt; 1/2 teaspoon pepper; Pinch cayenne; 1 cup milk; 1 tablespoon arrowroot powder (or 1/2 tablespoon cornstarch); 1 cup shredded white cheddar cheese

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Lightened Scalloped Potatoes are a delicious, crowd-pleasing side dish featuring thinly sliced Yukon gold potatoes layered with a creamy, garlicky cheese sauce. Unlike traditional scalloped potatoes loaded with heavy cream and butter, this lighter version uses milk and a touch of arrowroot for a creamy texture with fewer calories—without sacrificing flavor. It’s the perfect addition to holiday meals, family dinners, or potlucks.

Lightened Scalloped Potatoes

Why You’ll Love This Recipe

Lighter, yet still creamy: Made with milk and a thickener instead of heavy cream, this dish keeps things on the lighter side.
Big on flavor: Onion, garlic, thyme, and a pinch of cayenne create a deeply savory flavor in every bite.
Perfect for a crowd: With 12 servings, this dish is ideal for large gatherings or meal prepping for the week.
Comfort food classic: Cheesy, golden, and bubbling—everything you want in a comforting side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yukon gold potatoes
butter
yellow onion, diced
garlic, minced
fresh thyme
salt
black pepper
cayenne pepper (just a pinch)
milk
arrowroot powder (or substitute with cornstarch)
shredded white cheddar cheese

Directions

Preheat oven to 400°F. Spray a 7×11-inch baking dish with nonstick spray (a 9×13-inch dish also works but will yield a thinner layer).
Prepare the potatoes by slicing them into ⅛-inch thick rounds. Layer half of them on the bottom of the dish in overlapping rows.
Make the sauce: In a saucepan over medium-high heat, melt butter. Add diced onion and sauté for 2–3 minutes until softened. Stir in garlic, thyme, salt, pepper, and cayenne.
Whisk in milk and arrowroot powder. Simmer for a few minutes, stirring occasionally, until thickened. Remove from heat.
Add cheese: Stir in ⅓ of the shredded white cheddar until melted and smooth.
Assemble: Pour half the cheese sauce over the first potato layer. Spread evenly. Add remaining potatoes on top, then pour the rest of the cheese sauce over them.
Top with cheese: Sprinkle the remaining shredded cheddar on top.
Bake for 40–45 minutes, or until the top is golden brown and the sauce is bubbling.

Servings and timing

This recipe makes 12 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Use different cheese: Try gruyère, fontina, or mozzarella for a different flavor profile.
Dairy-free: Substitute dairy-free butter, plant-based milk, and vegan cheese to make it completely dairy-free.
Herb switch: Use rosemary or sage in place of thyme for a different herbal note.
Extra veg: Layer in thinly sliced zucchini, leeks, or spinach for added nutrients.

Storage/Reheating

To store: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days.
To reheat: Cover and warm in a 350°F oven for 15–20 minutes, or microwave individual portions until heated through.
To freeze: Freeze baked and cooled scalloped potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of potato?

Yes, russet or red potatoes also work, but Yukon golds provide the best creamy texture and hold their shape well.

How thin should I slice the potatoes?

Aim for ⅛-inch thick slices to ensure even cooking. A mandoline slicer makes this step quick and consistent.

Can I make this ahead of time?

Absolutely. Assemble the dish and refrigerate (unbaked) up to 24 hours in advance. Bake when ready to serve.

Can I make it gluten-free?

Yes, this recipe is naturally gluten-free when using arrowroot powder or cornstarch as the thickener.

What can I use instead of cheddar cheese?

Try gruyère, provolone, or a sharp white cheese blend for a similar melt and flavor.

Why did my sauce curdle?

This can happen if the milk is overheated. Make sure to bring it to a gentle simmer, not a boil, and stir consistently.

Can I make it spicier?

Yes, increase the cayenne or add diced jalapeños or crushed red pepper flakes to the sauce.

Will the top get crispy?

Yes, the top layer of cheese bakes to a golden, bubbly crust. For an extra crisp top, broil for the last 2–3 minutes.

How do I prevent the potatoes from being undercooked?

Slice them thinly and ensure they are arranged in even layers. Baking for the full time and checking for tenderness with a fork helps.

Can I double the recipe?

Yes. Use a larger dish or two pans, and increase the baking time slightly if needed to ensure even cooking.

Conclusion

Lightened Scalloped Potatoes are everything you love about traditional scalloped potatoes, but with a healthier twist. They’re creamy, garlicky, cheesy, and irresistibly good. Whether you’re cooking for a holiday crowd or just want a cozy weeknight side dish, this recipe is guaranteed to be a hit—and no one will guess it’s lightened up.