Description
Lightened Scalloped Potatoes are a healthier take on the classic comfort food, made with Yukon gold potatoes, garlic, onion, thyme, and a creamy cheddar cheese sauce. With fewer calories but all the cozy flavor, this dish is perfect for feeding a crowd.
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
Instructions
- Preheat oven to 400°F. Grease a 7×11-inch baking dish (or 9×13-inch for a thinner result) with nonstick spray.
- Slice potatoes thinly (about 1/8 inch thick). Layer half of the slices in overlapping rows in the prepared dish.
- In a saucepan over medium-high heat, melt butter. Add diced onion and sauté for a few minutes until softened.
- Add garlic, thyme, salt, pepper, and cayenne. Stir to combine and cook for 1 minute.
- Whisk in milk and arrowroot powder. Bring to a low simmer, stirring occasionally until the mixture thickens.
- Stir in 1/3 of the cheddar cheese until melted.
- Pour half the sauce over the layered potatoes and spread evenly.
- Layer the remaining potatoes on top and pour the rest of the sauce over them. Spread evenly.
- Top with remaining cheese.
- Bake uncovered for 40–45 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Arrowroot powder or cornstarch helps thicken the sauce without heavy cream.
- For extra crispness, broil for 1–2 minutes at the end of baking.
- Use a mandoline slicer for evenly thin potatoes.
- Can be prepared ahead and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
