Scalloped Potato Gratin Recipe (the Skinny Version)

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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 lower in fat than our original scalloped potatoes but still taste incredibly indulgent and are loaded with flavor.

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

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.

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.

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.

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!

Scalloped Potatoes Recipe (the Skinny Version)

4.95 from 19 votes

Author: Natasha of NatashasKitchen.com

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!

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Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Ingredients 

Servings: 8 people as a side

• 3 lbs Yukon Gold Potatoes, peeled
• 4 Tbsp unsalted butter
• 1/2 large yellow onion, or 1 medium, finely diced
• 2 large 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

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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.
• 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.

Nutrition Per Serving

253kcal Calories35g Carbs9g Protein9g Fat5g Saturated Fat0.4g Polyunsaturated Fat2g Monounsaturated Fat0.2g Trans Fat24mg Cholesterol624mg Sodium839mg Potassium4g Fiber4g Sugar339IU Vitamin A34mg Vitamin C194mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Scalloped Potatoes Recipe (the Skinny Version)

Amount per Serving

Calories

253

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

24

mg

8

%

Sodium

 

624

mg

27

%

Potassium

 

839

mg

24

%

Carbohydrates

 

35

g

12

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

9

g

18

%

Vitamin A

 

339

IU

7

%

Vitamin C

 

34

mg

41

%

Calcium

 

194

mg

19

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: American

Keyword: Scalloped Potatoes

Skill Level: Medium

Cost to Make: $

Calories: 253

♥ 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. 

-Loads of Love, Natasha