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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)
Ingredients
- 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
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
♥ 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
Hi Natasha, recipe looks great – planning to try for Easter tonight. I have read though that the starch from the potatoes can help thicken the sauce (I figure definitely helpful for a low-fat i.e. no cream) recipe. Do you have any thoughts, in that case, if not soaking the potatoes? Thanks! Kelly
Hi Kelly, this is the best I have been able to come up with to keep it creamy while still staying creamy. If you experiment, let me know how it goes.
Very good! I recommend!
I’ve made this so many times already! And twice within this week, both times for company, and no leftovers both times! We don’t really like parmesan, so I just replace with mozzarella, absolutely delicious!! By the way, my husband does not like potatoes in almost any form, and if I make potatoes, they must be accompanied with something else that will give a different flavor. This dish though, he can never get enough of, and is surprised that it’s mostly just potatoes!;)) thank you so much for this amazing recipe!!
You’re welcome Lena! I’m happy to hear how much everyone loves this recipe! Thanks for sharing your amazing review! 🙂
I am thinking of putting this in the crockpot. How long should I could cook?
Hi Bridget, I haven’t tried this in a crockpot so I can’t really guess. I would suggest searching out some scalloped potato recipes online for ideas on the method. Sorry I can’t be more helpful! Maybe someone else has tried? Thanks in advance! 🙂
The first time I made this my husband couldn’t stop complimenting how good it was. Even my 4 year old said, “mom you make really good food.” I’ve made it numerous times since and its always just as popular. My husband is definitely a meat eater so I always add a layer of cooked, crispy bacon in the middle and it becomes a full meal. Amazing served with a salad on the side. Thank you for a simple, delicious recipe!!
You’re welcome Roxanne! Thank you for sharing your wonderful review! 🙂
Came back to review the recipe again because it’s that good 😁 I have been making this regularly for 8 years now, at least a couple times per month. The 4 year old who loved it 8 years ago still loves it now as a 12 year old. I double it for my family of 10 and it’s gone within a day or 2. We personally love it with a side of good pickles. Thank you again Natasha! It’s a gem of a recipe for a large family
Thank you so much, Roxanne! So glad you enjoyed this recipe.
Awesome! This sounds so simple and quick to make 🙂 can I use russet potatoes?
I have not tested it with russet potatoes because I like the flavor and texture of the Yukon’s in this, but I think you could make it work. I hope you love it!
I have mine in the oven now , i love scalloped potatoes and with this skinny version I won’t feel guilty thank you!
Let me know what you think Erica!
I’ve got mine in the oven now! To make it even skinnier I’ve used slightly less potatoes for only 1 layer and replaced the second layer with mushrooms. I’ll let you know how it turns out!
Oh man! This recipe was so delicious. The mushroom layer worked really well. This is definitely going in my saved folder.
Krystal, thank you for such a nice review. I’m glad you liked it 😃.
Hi Natasha, with it work if I prepare and assemble everything the day ahead and just place it in the oven the next morning?
I haven’t tried doing it that way overnight and the only thing I’d be concerned about is browning of the top potatoes that aren’t submerged in the liquid sauce. You could probably prep the ingredients the night before (slice potatoes and put them in cold water in the fridge and make the sauce in a separate bowl and then combine them the day your cooking the casserole).
Parmesan cheese is so delicious but I have a bad eating habit probably because I’m a Mediterranean woman: I mix parmesan with pasta and nothing else, never.
I’ve not baked your gratin yet but have experimented simple boiled potatoes with parmesan and it’s genius !
Sometimes I love pasta with just butter and nothing else. The simple flavors I think are the best. 🙂
Made it yesterday, my family loved it!!! Thank you;)
I’m so happy you all loved it! Thank you Rita for the great review! 🙂
I have been looking for a skinnier version of this for a while…now I just need to buy the mandolin. I’m pinning this for later 🙂
Thanks so much for pinning Jessy! 🙂 A mandolin cuts the prep time way down in this recipe and so many others! It’s a great tool. I like the one I mentioned in the post above because it folds really compactly and doesn’t take up much space in my kitchen cabinets 🙂
I made this today it was delicious very filling and creamy 🙂 thank you for the yummy recipes keep them coming ;))))
Thank you Sveta for the great review and you are welcome :).
Ohh it looks so delicious! Recently I’ve attended a cooking class where I learned to cook a potato gratin but mine did not come out as pretty as yours. Well, I guess now I will try your recipe. Thanks for sharing!
http://stylesprinter.com/
You are welcome Katya :). I would love to hear your feedback.
I cooked this on wkd and turned out amazing ! Love your receips !!!
Awesome!! Thanks so much Helen 🙂
im so trying this tomo! what color is your fiesta baker?
We have the turquoise baker 🙂 Enjoy! I hope you love it! 🙂
I’m so excited to make this, looks delicious! Scalloped potatoes are a favorite, but I generally default to cauliflower in place of potatoes for the health factor. Look forward to trying the skinny version, thanks for sharing! And congrats on your pregnancy!
Thats a great idea to use cauliflower! Do you bake it for less time?
This looks so yummy!! Can’t wait to make them, thank you!
Thank you Ruti :). Enjoy!
Natasha could you please just verify if the amount of broth is 1 cup as in ingredient list or 2 cups as in the written directions. I can’t wait to make these.
Thank you.
Oh thank you so much for asking! Sorry I missed that. During the testing stage, I tried it once with that combo and I liked the 1 1/2 cups milk with 1 cup broth better. It will still turn out fine the other way, but it’s better with more milk and less broth. I’ve updated the recipe. Thanks again!! 🙂
My husband is from ukraine and is obsessed with potatoes 😀 I’ll have to try this dish again this time I think instead of buttering the casserole dish I’ll use coconut oil. That will make it even “skinnier” & shouldn’t effect the flavor 🙂 plus coconut oil has tremendous pregnancy benefits (I’m 4.5 months) and I’ve been searching for recipes to use it in.
Will report back soon and tell you if it tastes the same made both ways 🙂
I love coconut oil too. I think that greasing the pan with coconut oil is a brilliant idea! 🙂