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
Servings: 7 • Size: about a cup (1/7th) • Points +: 3 pts • Smart Points: 6
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)


  • 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
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.