These 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 recipe is also easier to assemble and 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. 
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, optionalPrep:
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!
4.0 from 1 reviews
Scalloped Potatoes Recipe (the Skinny Version)
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Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost To Make: $8-$10
Serving: 8
Ingredients
3 lbs Yukon Gold Potatoes, peeled
4 Tbsp unsalted butter
½ large or 1 medium yellow onion, finely diced
2 large or 3 medium garlic cloves
2 Tbsp all-purpose flour
½ Tbsp sea salt
½ tsp black pepper
¾ cup parmesan cheese (divided into ¼ cup for center, ½ cup for topping)
1½ cups milk (any kind)
1 cup low sodium chicken broth
Green onions to garnish, optional
Instructions
Prep:
Butter the bottom and sides of a 9×13 casserole dish.
Using a mandolin, thinly slice potatoes into rounds about ⅛” 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 1½ cups milk and 1 cups chicken broth. Whisk mixture until smooth and bring to a simmer. Stir in ½ Tbsp sea salt and ½ 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 ¼ cup parmesan cheese. Repeat with remaining potatoes, sauce and top with ¼ 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.
3.2.2925
♥ 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