Description
This Skinny Scalloped Potatoes recipe is a lighter take on the classic comfort food, using Yukon Gold potatoes, a savory milk and chicken broth sauce, and just the right amount of parmesan cheese. Perfect as a hearty side dish, it features thinly sliced potatoes baked to creamy perfection with a golden, cheesy topping. Ideal for a family meal or holiday dinner, this recipe balances flavor and lighter ingredients for a healthier indulgence.
Ingredients
Scale
Potatoes
- 3 lbs Yukon Gold Potatoes, peeled
Sauce
- 4 Tbsp unsalted butter
- 1/2 large yellow onion (or 1 medium), finely diced
- 2 large garlic cloves, pressed
- 2 Tbsp all-purpose flour
- 1/2 Tbsp sea salt
- 1/2 tsp black pepper
- 1 1/2 cups milk (any kind)
- 1 cup low sodium chicken broth
Topping
- 3/4 cup parmesan cheese (divided: 1/4 cup for middle layer, 1/2 cup for topping)
Optional Garnish
- Green onions, chopped
Instructions
- Prepare the casserole dish: Butter the bottom and sides of a 9×13-inch casserole dish thoroughly to prevent sticking and add richness to the dish.
- Slice potatoes: Using a mandolin, thinly slice the peeled Yukon Gold potatoes into rounds about 1/8 inch thick. Place the potato slices into a bowl of cold water to keep them from discoloring and to remove excess starch. Drain thoroughly just before layering.
- Make the sauce: Preheat your oven to 400˚F. Melt the butter in a medium saucepan over medium-high heat. Add the finely diced yellow onion and sauté for about 5 minutes until soft and golden. Add pressed garlic and sauté for another 1-2 minutes until fragrant. Whisk in the flour and cook for 1 minute until it turns golden. Slowly whisk in the milk and chicken broth, stirring constantly until smooth. Bring the mixture to a simmer and season with sea salt and black pepper. Remove from heat once sauce thickens slightly.
- Assemble the dish: Drain the potatoes well. Arrange half of the potato slices in the bottom of the buttered casserole dish. Pour half of the prepared sauce over the potatoes and sprinkle with 1/4 cup parmesan cheese. Repeat layering with the remaining potatoes, sauce, and finish with an additional 1/4 cup parmesan cheese on top, making the second layer of potatoes look neat for presentation.
- Bake and broil: Cover the casserole dish with aluminum foil and bake in the preheated oven for 55 minutes. Remove the foil and broil for an additional 3-5 minutes or until the top is golden brown and bubbly. Garnish with chopped green onions if desired before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and natural sweetness.
- Slicing potatoes thinly and soaking them in cold water prevents discoloration and helps achieve the perfect tender texture.
- Adjust seasoning to taste; adding extra salt or pepper can enhance the flavor.
- Broiling at the end crisps the cheese topping for a wonderful contrast.
- This dish can be prepared a day ahead and reheated; just cover with foil to retain moisture.
- For a vegetarian version, substitute chicken broth with vegetable broth.
