This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

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This Scalloped Potato Gratin Recipe is easy to prepare and it also bakes faster. It is a 5-star side dish! I hope you all try it and love it and won’t be able to resist sharing it with your friends. It’s just that good. 🙂

These scalloped potatoes are much skinnier than our original scalloped potatoes but still taste incredibly indulgent and are loaded with flavor. Oh and I used to be skinnier. I am now 7 months pregnant and have gained about 30 lbs. Hot dawwwg! My first pregnancy was kinder to me totally only 25 lbs! Maybe these skinny scalloped potatoes will help. lol. 

This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

Ingredients for Skinny Scalloped Potatoes:

3 lbs Yukon Gold Potatoes, peeled
4 Tbsp unsalted butter
1/2 large or 1 medium yellow onion, finely diced
2 large or 3 medium garlic cloves
2 Tbsp all-purpose flour
1/2 Tbsp sea salt
1/2 tsp black pepper
3/4 cup parmesan cheese (divided into 1/4 cup for center, 1/2 cup for topping)
1 1/2 cups milk (any kind)
1 cup low sodium chicken broth
Green onions to garnish, optional

This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

How to Make Scalloped Potato Gratin Recipe:

1. Butter the bottom and sides of a 9×13 casserole dish.

2. Using a mandolin, thinly slice potatoes into rounds about 1/8″ thick. Place potato slices in a bowl with cold water while you prep the sauce. This keeps them from discoloring and removes some of the starch. Drain potatoes well, just before you put them in your casserole dish.

This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

How to make Skinnier Scalloped Potatoes:

Preheat Oven to 400˚F.

1. In a medium sauce pan over medium/high heat, melt 4 Tbsp butter. Add finely diced yellow onion and saute until soft and golden (5 min). Add pressed garlic cloves and saute another 1-2 min, stirring constantly, until fragrant. Whisk in 2 Tbsp flour and cook another 1 min until flour is golden. Add 1 1/2 cups milk and 1 cups chicken broth. Whisk mixture until smooth and bring to a simmer. Stir in 1/2 Tbsp sea salt and 1/2 tsp pepper (or season to taste). Remove from heat.

This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

2. Drain potatoes and arrange half of them in the bottom of your casserole dish (it doesn’t matter how the first layer is arranged, just separate the potato slices as you put them in). Pour half of your sauce over the top and sprinkle with 1/4 cup parmesan cheese. Repeat with remaining potatoes, sauce and top with 1/4 cup parmesan cheese. I made the second layer of potatoes prettier for presentation.

This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

3. Cover with aluminum foil and Bake in the center of the oven at 400˚F for 55 minutes then uncover and broil another 3-5 minutes or until the top is golden brown. Garnish with green onion if desired and serve. Look at all that creamy (reduced fat) goodness!

This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen

Natasha's Kitchen Cookbook

Scalloped Potatoes Recipe (the Skinny Version)

4.95 from 18 votes
Author: Natasha of NatashasKitchen.com
This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen
These are much skinnier than our original scalloped potatoes but still taste incredibly indulgent and are loaded with flavor. It's creamy and low fat. Score!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 8
  • 3 lbs Yukon Gold Potatoes, peeled
  • 4 Tbsp unsalted butter
  • 1/2 large or 1 medium yellow onion, finely diced
  • 2 large or 3 medium garlic cloves
  • 2 Tbsp all-purpose flour
  • 1/2 Tbsp sea salt
  • 1/2 tsp black pepper
  • 3/4 cup parmesan cheese, divided into 1/4 cup for center, 1/2 cup for topping
  • 1 1/2 cups milk, any kind
  • 1 cup low sodium chicken broth
  • Green onions to garnish, optional

Instructions

Prep:

  • Butter the bottom and sides of a 9x13 casserole dish.
  • Using a mandolin, thinly slice potatoes into rounds about 1/8" thick. Place potato slices in a bowl with cold water while you prep the sauce. This keeps them from discoloring and removes some of the starch. Drain potatoes well, just before you put them in your casserole dish.

How to make Skinnier Scalloped Potatoes: Preheat Oven to 400˚F.

  • In a medium sauce pan over medium/high heat, melt 4 Tbsp butter. Add finely diced yellow onion and saute until soft and golden (5 min). Add pressed garlic cloves and saute another 1-2 min, stirring constantly, until fragrant. Whisk in 2 Tbsp flour and cook another 1 min until flour is golden. Add 1 1/2 cups milk and 1 cups chicken broth. Whisk mixture until smooth and bring to a simmer. Stir in 1/2 Tbsp sea salt and 1/2 tsp pepper (or season to taste). Remove from heat.
  • Drain potatoes and arrange half of them in the bottom of your casserole dish (it doesn't matter how the first layer is arranged, just separate the potato slices as you put them in). Pour half of your sauce over the top and sprinkle with 1/4 cup parmesan cheese. Repeat with remaining potatoes, sauce and top with 1/4 cup parmesan cheese. I made the second layer of potatoes prettier for presentation.
  • Cover with aluminum foil and Bake in the center of the oven at 400˚F for 55 minutes then uncover and broil another 3-5 minutes or until the top is golden brown. Garnish with green onion if desired and serve.
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes
Skill Level: Medium
Cost to Make: $

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This skinny scalloped potato gratin is creamy and tastes incredibly indulgent! @natashaskitchen
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* 9×13 Fiesta baker – these are so colorful and durable (chip resistant!)
* These glass bowls by pyrex are perfect for prepping & serving. Love them!
* We used our Zyliss mandolin to slice the potatoes – inexpensive & effective.


 

Do you have any sneaky ways that you like to cut calories without sacrificing flavor? Please share in a comment below! As always, thank you so much for visiting my blog, sharing my recipes, pinning, commenting and for just being great! You all are such a blessing to me and it’s always an honor to see or read that you’ve tried one of my recipes. Pardon my long-winded speech. I just appreciate you and I have alot of feelings… ;).

-Loads of Love, Natasha

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Aphrodite
    September 18, 2022

    Can this recipe be assembled ahead of time before baking in oven?

    Reply

    • Natasha
      September 19, 2022

      Hi, I would bake right away and then consider reheating later. Once salt comes into contact with potatoes, they can start to get juicy as they sit and it might adversely affect the consistency of the casserole.

      Reply

  • Melissa
    March 17, 2021

    Hi Natasha,

    I am planning to make this tonight. I was wondering my broiler is broken on my oven do I need to use the broiler for this or can I bake it a little longer.

    Reply

    • Natasha
      March 18, 2021

      Hi Melissa, a broiler is not required for this recipe. I hope you love the scalloped potatoes.

      Reply

  • Dawn Metcalf
    December 31, 2020

    Made the recipe as written with the exception that I added some leftover ham from Christmas. I was skeptical (as other reviews mentioned) about diluting milk with chicken broth. This was delicious!! I cut the recipe in half to fit an 8×8 dish and baked about 20 minutes longer (countertop toaster oven). There was about 1 cup left between the hubby and I. Will absolutely make again. Thanks, Natasha 👍

    Reply

    • Natasha's Kitchen
      January 1, 2021

      So great to hear that, Dawn. Thank you for sharing your experience trying out this recipe. I’m glad that you enjoyed it!

      Reply

  • Lori Green
    June 13, 2020

    I am always skeptical of reviews in case you just allow the positive ones ! Made this tonight and LOVED it . If I had my stretchy pants on, I would have eaten more ! Was not sure about the chicken broth idea but used some homemade chicken/veggie broth and it added a whole new dimension ! Your recipes never disappoint .

    Reply

    • Natashas Kitchen
      June 13, 2020

      Thank you for that wonderful review, Lori! I’m so glad you enjoyed this recipe!

      Reply

  • Ella
    April 12, 2020

    This is delicious. We had it with ham for Easter along with beets salad and sauteed brussel sprouts. I will make this again for sure.

    Reply

    • Natasha's Kitchen
      April 12, 2020

      So great to hear that you enjoyed this recipe, Ella. Thank you for your wonderful review!

      Reply

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