Nov 10, 2011

Skinny Scalloped Potato Gratin




Thinly sliced yukon gold potatoes, layered and baked in a light buttery sauce and shredded cheese. So good without the guilt! 

This is one of those dishes that exceeded my expectations, you can use red potatoes or new potatoes, but I really love the buttery texture of yukon gold. The only thing I urge to ensure the potatoes are cooked and tender is that you slice the potatoes 1/8 inch thick, a mandoline really makes this easy. Any thicker and you'll have to adjust the baking time.

This is a must for Thanksgiving!



Skinny Potato Gratin
Skinnytaste.com
Servings: 7 • Size: about a cup (1/7th) • Old Points: 2 pt • Points+:pts
Calories: 160.2 • Fat: 4.4 g • Carbs: 24.6 • Fiber: 1.8 • Protein: 7.2 g • Sugar: 2.6
Sodium: 42.6 mg (without salt)



Ingredients:
  • olive oil spray (I used my misto)
  • 6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled)
  • 2 tbsp light butter, melted
  • salt and fresh pepper to taste
  • 1/2 tsp garlic powder
  • 3 oz (3/4 cup) shredded reduced fat Cheddar (I used Cabot)
  • 1 cup fat free milk
  • 1 bay leaf
  • pinch freshly grated nutmeg
  • 2 tsp thyme


Directions:

Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray.

In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.

Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.


In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes. 

Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.

126 comments :

  1. 3 point+ for a cup is amazing! Thanks Gina!

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  2. Looks awesome! Can't wait to try it!

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  3. OMG! They look delicious! Can't wait to try. Thank you Gina!

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  4. No guilt ~ come on! Looks delicious; a must try. Deb

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  5. I love scalloped potatoes but for some reason, I never think about making them. Probably because they take so long to bake and I only have 1 night that I have the extra time.

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  6. Sounds great! Thanks for sharing! :)

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  7. This looks so comforting - I don't think you sacrificed any of the flavor here for less calories. I am bookmarking this - I have a huge bag of potatoes I need to use up:-)

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  8. Could you make this ahead of time? Freeze before or after baking maybe?

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    Replies
    1. I haven't tried freezing so I'm not sure.

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  9. Can I just eat at your house for dinner?

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  10. I love scalloped potatoes and this recipe is soooo much healthier than mine. I'll have to give it a try......looks great!

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  11. Looks delicious, I can't wait to try it out!

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  12. I've been intimidated by scalloped potatoes but given these have the healthier factor, I may just break out of that potato rut after all! Thanks!

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  13. Hi Gina, Your Skinny Gratin recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. Congrats again!! :) To play, go here: http://knapkins.com/guess_games/521?source=blog

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  14. LOVE this skinny version! Sooo yummy looking.

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  15. Great recipe! Love how low the calories are!! My Husband would love this, he's a huge fan of scalloped potato's!

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  16. Silly question. I never use Bay leaf, do I remove it before baking? I thought it stayed hard no matter what.

    I love this site BTW, cant wait to try this one out.

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  17. This might be a super silly question, but would this be possible with sweet potatoes?

    Thanks so much! I'm a cooking newbie!

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  18. I made this last night and thought it was just great, it's not as creamy was "regular" Scalloped Potatoes, so my husband didn't know that's what it was but we all LOVED it. I'm keeping this recipe in my book and am sure to make it again very soon. Thank you for such awesome, healthier, foods that still look pretty...(if it's not pretty I don't eat it)

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  19. Sarah, I don't think I would freeze before baking, I think you could make it ahead, the reheat adding a drop more milk.

    Jennifurla, come on over!

    Sorry, yes the bay leaf gets tossed.

    ep- i bet a sweet potato variation would be wonderful. I might experiment!

    Lynell, yes not as creamy as using heavy cream, but wasn't it delicious!!!

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  20. Gina - You mentioned in the recipe that you used Cabot cheese. Was this a pre-shredded reduced fat or did you shred it yourself?

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    1. I shred it myself, I don't think they sell it shredded.

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  21. I made this last night using diced up baby yellow dutchess potatoes and smoked paprika (no big potatoes or thyme on hand) - and it was sooooo easy and tasty!

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  22. Looks great, will give this a go at the weekend. Thank you for your super recipes.

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  23. Making me look forward to Thanksgiving time! I love scalloped potatoes!

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  24. Sounds delicious! Do you think the results would be much different if I precooked the sliced potatoes and reduced the baking time to 20-25min? That's the way I do it with most of my potato gratins, to save some energy (2min of cooking for 20min of baking)

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  25. They look so good and I can't believe how easy they are!

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  26. We had this for dinner tonight. Excellent!

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  27. I think I'll be replacing my usual fatty gratin with these this Thanksgiving!

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  28. Delicious! I had it for breakfast the next morning also. Still so very good. Thanks, Gina.

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  29. OH Yes, It was quite Awesome I must say!! I have made LOTS of your recipes and everyone of them have been out of the world good.

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  30. you mention: shredded reduced fat Cheddar (I used Cabot) but are you using a bagged shredded? i found the block of this cheese but it's WHITE, what exactly are you using? thanks!

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  31. Diandra, sure but I feel it's one less step doing it all in the oven and one less pot to wash.

    About the cheese, now I'm thinking maybe I used Sargento. I keep both on hand, but use any light cheddar you prefer. Those are the two brands I feel don't taste light and melt nicely.

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  32. Could you use red potatoes? I seem to have a TON right now and am trying to figure out how to get rid of them before they all start to grow in my cabinet. :)

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  33. Red potatoes would be great as well.

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  34. Hi Gina, Great recipe! what kind of light butter do you use in your recipes? Thanks

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  35. All the recipes I've tried so far have been out of this WORLD!!!! Can't wait to try this one and some of your others for the holidays!!! =0D

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  36. This was absolutely delicious!! My boyfriend and I made this last night along with the spinach gratin, chicken (for me) and steak (for him). It was so awesome! We were going to go back for a second helping but my family got to it and it was all gone!!

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  37. I use Trader Joe's light butter, or Land O Lakes.

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  38. I forgot to grab fresh thyme at the store...How much dry thyme do you suggest as a substitute? Thanks as always for your amazing recipes--they have allowed me to be able to successfully stay on calorie count and still enjoy food! Also, my hubby requests your recipes!

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  39. These are one of my favorites. So happy to have found a healthier version!

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  40. Oh my. These were soooo good! I ate my cup serving and felt so indulged. Hubby, finicky daughter, and son ate their servings and went back for more! I think there is 1.5 svgs leftover (ummm, lunch tomorrow!). Thanks Gina!

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  41. I loved this!! I made this tonight with roasted chicken and my husband and little one loved it! Thanks Gina! ;)

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  42. Gina, I follow the old points and I calculated this as 3 pts. Still totally worth it!

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  43. Hi Gina!! I made this recipe on Saturday-it was good but it came out a little dry-should I add more milk?

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    1. Yes, it sounds like it needed a little more.

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  44. I made this last night along with your chicken nuggets, and both were a hit. My husband and I have a saying after we try one of your recipes: "Gina done done it again!"

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  45. Another homerun from Gina. These turned out perfectly. Thank you

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  46. Not much flavor at all. I would make it again, but definitely put more seasonings in it. I also added ham to mine.

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  47. In an effort to free up oven space during Thanksgiving preparation, is there a way to cook this in a slow cooker?

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  48. So glad you all liked them!

    Kassie- : )
    I usually use half the amount of dry herbs when fresh are called for.

    Anonymous, not sure why yours came out dry, maybe your oven runs hot. Yes you could add a little more milk, or cover it with tinfoil for the first 30 minutes.

    Leah, that is funny!
    I haven't tried this in a crock pot so not sure.

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  49. I made these last night - used 3 yukons and 3 japanese sweet potatoes in alternate layers. Pre-cooked both of them in microwave for 5 minutes (then cooked the whole dish for 25 min in oven). Also used dried thyme and mozzarella instead of cheddar to lower fat content. It was SOOOO yummy!! Thanks for this recipe! The thyme was to die for - really made the dish! The sweet potatoes were a delicious add, and everything was so easy to make! YUM!!

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  50. Our local supermarket was demo tasting yam au gratin this week.While it was absolutely delish,it was 11 gr.fat per 1/2c.serving.There is 2c.of heavy cream in it.I was told I would be compromising the taste and creaminess if I tried to make it lower in fat. I love your recipes and was wondering if there was a way to make it lower in fat.

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  51. Can this be made in the a.m. and reheated to for dinner?

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  52. I'm sure you can make this with sweet potatoes.

    Yes you can make this ahead and reheat it. You may need to add a drop more liquid when reheating.

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  53. Gina! Random question but if I double this recipe what size pan do you think I should put it in?

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  54. I use online recipes ALL the time, and have NEVER commented on anything! I have made many of your recipes and ALL have been a huge success. I have shared your recipes with many many people, and everyone is surprised how healthy can taste so good. My friends and I just refer to your recipes as a "Gina recipe". Thanks so much for the site . . . I check it out daily!!!

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  55. I made this for our Thanksgiving dinner, and it was a hit! The only change I made (because I only have one oven and it was roasting the turkey) was that I cooked it at 325 for 1 hr 45 min...delicious! Thank you!

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  56. Gina- I made this thanksgiving dinner and it was a hit! This was the perfect amount of cheese and potatoes. So flavorful and the potatoes were cooked perfectly! You also give us such great recipes and this was another hit. Thank you!!

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  57. I made the Skinny Gratin Potatoes for Thanksgiving...they were absolutely delicious!!! My daughter and I are lactose intolerant, so I used lactose free milk and Daiya cheese (dairy free cheese substitute). They were so good, I cant wait to make them again!!!

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  58. I made these last night and they were amazing...as are you! Thanks Gina you help us all stay on track :)

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  59. Wonderful recipe..I used almond milk as we dont do cows and also threw in some green onions and fake (soy ) bacon bits and a touch of asagio/parmigon. It was great. Thanks for all your recipes. I make many and always love them.

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  60. We made this and Pollo in Potacchio last night for dinner - SOO GOOD!!

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  61. This was so good! I've been meaning to try this recipe ever since it was posted, and I am so glad that I did; it was delicious. So quick and easy and the perfect side dish to my meal. I wound up using cayenne instead of nutmeg, and it turned out great!

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  62. I thought this was wonderful. I made a half batch for our 3-person family, and I just loved it. It's a nice alternative to mashed potatoes. You are the best!

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  63. I made these last night. Turned out grrrrrrrreat! Even the boyfriend loved them and couldn't even tell they were lower in fat. I love your site! Thanks for all the great recipies.

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  64. Made these last night. Wonderful! I did add a sprinkling of light parmesan before pouring on the milk mixture. Good addition. Love everything I have tried from this website. Thanks Gina!

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  65. Just a hint - to help with portion control, I make my scalloped potatoes in a muffin pan. It also cuts down on cooking time. Spray the pan with cooking spray, adjust your cooking time-they are done when folk tender!

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  66. I am making this Christmas Day. Thank you!

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  67. Delicious recipe! Making again for Christmas dinner tomorrow.

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  68. I made this for Christmas dinner and they were delicious. Cooked perfectly. This recipe will be a favorite.

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  69. I made this last night, but didn't have the time to cook it in the oven so microwaved it for 15 mins, then just popped it in the oven for 5 mins to brown the cheese. Excellent recipe and will save me buying salty flavour sachets to make potato bake! Thank you!

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  70. My family loved these! It's recipies like this that make it that much easier to endure a weight loss program. Thank you!

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  71. I wasn't a big fan of these :( I really wanted to like them, but to be honest, I would rather just roast some potatoes with rosemary or something. For me, the added points of the cheese wasn't really worth it.

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  72. Halfed the recipe and made it for Valentine's day and it was excellent!!!! Looking forward to the leftovers today!

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  73. Heather B.3/7/12, 1:00 PM

    Made this last night and it was outstanding! I don't make rich, creamy dishes often...so when I do I try to make them special!

    The only thing I didnt love was the next day-reheat. Unfortunately the sauce broke and there was more oil separation than I would have liked. Now, I dont know if my using whole milk was the cause of this (yuck I hate the stuff, have been drinking skim milk since childhood but now Im lactose intollerant and my husband only likes whole milk).

    Either way, Im sure Ill make it again some day. It was super easy and baked at the same time and temp as my chicken legs! Thinking about testing this with some caramelized diced onion bits for a variety!

    Thanks for another lovely recipe!

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  74. Found this on pinterest, it is delicious! Can't wait to try more of your recipes, thanks for sharing!

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  75. Great recipe - I would have never thought to add thyme but it adds a nice flavor. I did find them to dry out a bit when cooking. I think next time I will need to double the milk. Otherwise, tasted great. I also added some garlic powder and onions.

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  76. Can this dish be baked with a chicken dish baking at 375? Thanks

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  77. I made this tonight and it turned out super watery...I used exactly 1cup of milk too. What did I do wrong? so sad :(

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    1. Possibly your potatoes could've been holding water if you had soaked them?

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  78. Just made these and they turned out PERFECT!!! Served them with our Easter ham, and everyone raved about them. Thanks!

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  79. Just calculated the points plus since I had a little more than one portion's worth (oops). Came out to 4 points plus.

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  80. I just wanted to say this past Sunday was my husband's 40th party. We never entertain but I did for this. You wouldn't believe how much crap I copped leading up to his party for wanting to cook potato bake. So I handed my cousin this recipe and said this is what we are doing. Well the two things everyone commented on was the potato bake and the cheesecake. Thanks for helping me prove that potato bake doesn't have to be fatty and tasteless.

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  81. Fantastic! Just had this with a small Black Forest Ham that I picked up a few weeks ago at Aldi. Everyone loved the potatoes....the cheese cooked really nice on them and they had a wonderful flavor! Thinking of some dishes that I can make them with this winter. My hubby has lost 15 pounds since I started WW (I'm at 28 as of today and down one size) and all he's doing is eating things I make from your website.....not to mention he eats twice as much of it!

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  82. Wow! I made these tonight w/ your Pollock Sobroso & they were both a huge hit! Thanks for the great recipes!

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  83. These were absolutely awesome! I like them better than fattening scalloped potatoes. Thanks for one of many great recipes!

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  84. made these last night and they were awesome, even though I only made 1/3 of the recipe and my pan was too big LOL.. will try again so i can imagine how great they will be when i do it properly!

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  85. Question ... Can I freeze these? and if I so, how long do they need to bake from the freezer? Or should I cook them first then freeze? Thanks to anyone with a suggestion!

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  86. I have some leftover low-fat buttermilk, could you use it instead of regular milk?

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  87. I made this last night but only had purple potatoes... it looked really weird, my husband said "looks awful... but is delicious!!!" Enough for me :o) Thanks for the recipe, it was delicious!!!

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  88. I made this last night. My husband and I ENJOYED them. It is so refreshing to find a site that can help me LEARN how to cook as well as cook HEALTHY! Thank you Gina!! I'm ready for the cookbook!! :)

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  89. I made this tonight and it was SO good. My husband kept complimenting them over and over and neither of us could believe that these were so healthy. Thanks for this recipe!!

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  90. Would this work well in slow cooker? If not, could I prepare the night before and bake the next day?

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    1. I've never tried it, I'm sure you can prepare it the night before.

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  91. Can I use almond milk for this recipe?

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  92. Made this tonight. Wish I would've read all the comments before I did. I used 2 tsp of ground thyme and it was so overbearing. Now I know to cut in half if not fresh.

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  93. Making this tomorrow for Easter. Looks delicious. However, it calculates to 4 Points+ on my Weight Watchers tools.

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  94. Made this for Easter. OMG!!! Thank you for a perfect, yummy side!

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  95. Made this for Easter dinner, it was fabulous! GOt rave reviews from my family it was hard to tell it was lowfat!!! This is on our dinner list now!!

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  96. Made these for Easter dinner, they were great. Creamy just like the high fat version, didn't miss the heavy cream or tons of butter. The only change I made was I used regular butter, didn't have light butter

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  97. Do you have any advice for pre-cooking the potatoes in the microwave?

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  98. The smell in this house is nuts right now. It's resting in the fridge until time to start cooking dinner. I added extra garlic powder, a bit of white onion powder, and I increased the cheese by a quarter of a cup.

    Thank you, Gina. This website has changed my life. I am 20lbs down and I don't even feel like I am dieting, thanks to your site. <3 You're a great lady!

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  99. I'm thinking about making this tonight, but I only have unsweetened almond milk on hand. Is it possible to substitute the milk in the recipe for almond milk?

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    1. Haven't tried it with almond milk but I think it would be ok.

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  100. Ohhh I wonder if I can replace or add butternut squash?!

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    1. Yukon gold potatoes and butternut squash are totally different textures. The squash might fall apart where the potatoes would hold their shape nicely.

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  101. These are awesome! We used whole milk and mixed the cheddar with Gruyere. We also substituted about 1.5 potatoes with turnips, which adds a really nice bite (both in taste and texture).

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  102. Made this tonight and used the slicer that you had posted a couple weeks back. So easy when using the slicer and so yummy! I also think the slicer could make some amazing chips!!

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  103. Thinking I might try these with frozen diced hash browns since I have them on hand.

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  104. I wasn't a big fan. I'll give it a 2.25

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  105. My husband and I loved the potatoes. Sliced onion with the mandolin also that added a nice flavor. Thanks again gina for a terrific dinner!!!

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  106. I've made these twice now and am in love!!!

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  107. I got 5 points. I'm not sure where our numbers differed. Potatoes were 20, butter was 4, milk was 2 and cheese was 7. 7 servings gave me 5 points

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  108. Made this evening as a side for baked chicken. Delicious. I followed the recipe as directed, except I used a 2 pound bag of skillet potatoes, 1/2 tbls. season salt, 1 tsp. pepper, and added 1/4 cup grated parmesan to the grated cheddar. I covered the dish for the first 40 minutes, then 20 minutes uncovered. Will definitely make again. It was so quick and easy using the bagged potatoes. I love the nutmeg and fresh thyme.

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  109. Have these cooking in the over right now and I'm very worried :S Gine, would you be able to add to the ingredient list that it's 2 tsp of fresh Thyme (and/or the amount of dried or ground if someone wanted to substitute). After printing out the recipe without picture (I didn't want to waste the ink), I took the recipe to the store with me and made the recipe using 2 tsp. of ground Thyme since it didn't specify in the directions. This might just be my first Skinnytaste recipe fail - but I'm hoping for the best. They looked to fantastic in the pictures - we'll see what happens.

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  110. So I took the potatoes to my sister's place and while I found them to be too herbatious, my eat-anything-and everything (except eggs??) brother-in-law sang their praises and went for seconds! I will definitely try this recipe again, because I love your recipes Gina and I recommend your site to everyone I cross paths with, but I think I'll use fresh thyme ;)

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  111. Gina, can you recommend a mandoline? I've seen such mixed reviews on them.
    Thank you!

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  112. Great recipe. I decided to slice the potatoes thinly leaving the skins on and I used a mixture of mozarella and cheddar for the cheese. Delicious!!

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