Scalloped Potato Gratin

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.
Scalloped Potatoes

If you love potatoes and cheese and want an easy dish that will impress during the holidays, such as Thanksgiving, Christmas, or Easter, this is it! These scalloped potatoes are lighter than traditional recipes that use a lot of butter and heavy cream. It uses just enough fat and cheese to make it healthy-ish. Gratins are my favorite. I also have a Brussels Sprouts Gratin and a Spinach Gratin that are a must every year.

Scalloped Potato Gratin

Whenever my family gets together for the holidays, we all chip in and bring a side dish. Scalloped Potato Gratin is one of my go-to holiday sides. It takes a little time to cut the potatoes, but since everyone loves it, it’s worth it! To slice the potatoes thin and perfectly even, I use a mandolin, which makes the prep work pretty quick. Mandolins can be dangerous, so I urge you to use a cut resistant glove (affil link) when cutting.

Helpful Tips:

  • You can use red potatoes or new potatoes, but I really love the buttery texture of Yukon gold. Russet potatoes would also work, but they sometimes fall apart more easily.
  • This gratin recipe calls for cheddar cheese, but Gruyere would also be a good substitute.
  • To ensure the potatoes are cooked through and tender, slice the potatoes 1/8 inch thick. I use this mandoline (afil. links) which really makes this a lot easier. Any thicker and you’ll have to adjust the baking time.

What’s the difference between scalloped potatoes and au gratin potatoes?

The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust. What makes an au gratin an au gratin is the cheese. The potatoes are still thinly sliced and covered with a creamy sauce, but they have cheese layered in between.

Are yellow potatoes the same as Yukon Gold?

Yukon potatoes are in fact a type of yellow potato, and both are used interchangeably. Either would be perfect for this dish.

What Goes Good With Au Gratin Potatoes?

Au gratin potatoes are an easy side dish that goes well with almost any protein. Try them with my Garlic Lovers Roast Beef or Roast Chicken with Rosemary and Lemon. They’d also be the perfect potato dish for Thanksgiving or Christmas.

Can I make Au Gratin Potatoes ahead of time?

Yes, you can make gratin potatoes in advance. Just assemble the dish and cover tightly with plastic wrap. Some of the potatoes on top may discolor, but it shouldn’t be too noticeable once they’re cooked.

Can I freeze Scalloped Potatoes?

You can freeze any leftover scalloped potatoes. Just store them in an airtight container and pop in the freezer until the next time you need a side dish. Thaw frozen potatoes in the refrigerator overnight and reheat in the oven or microwave.

How to make scalloped potatoes

How to make scalloped potatoesHow To Make Scalloped Potato GratinThis Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce is my favorite holiday side dish!This Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce is my favorite holiday side dish!

More Gratin Recipes

 

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.
Print
4.5 from 30 votes
Did you make this recipe?

Scalloped Potato Gratin Recipe

6
6
2
SP
160 Cals 7 Protein 24.5 Carbs 4.5 Fats
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 7 servings
COURSE: Side Dish
CUISINE: American
A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.

Ingredients

  • olive oil spray, I used my misto
  • 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 shredded reduced-fat Cheddar (I used Cabot), (3/4 cup)
  • 1 cup fat free milk
  • 1 bay leaf
  • pinch freshly grated nutmeg
  • 2 tsp thyme

Instructions

  • 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.

Video

Nutrition

Serving: 1cup (1/7th of recipe), Calories: 160kcal, Carbohydrates: 24.5g, Protein: 7g, Fat: 4.5g, Saturated Fat: 0.5g, Cholesterol: 0.5mg, Sodium: 42.5mg, Fiber: 2g, Sugar: 2.5g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 2
Points +: 3
Keywords: gratin, holiday side dish, Scalloped Potatoes, Skinny Scalloped Potato Gratin

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




222 comments

  1. Delicious!

  2. Oops…made it with ground thyme and not fresh, maybe this should be marked as such in the ingredient list for those of us that “jump to recipe”. Still enjoyed it! No complaints from the family! 👍

  3. This is my go to potato recipe for any occasion! It’s better than any full fat version I’ve had and that says a lot.

  4. Can I prepare in the morning and then bake for dinner later in day?

  5. This recipe did not work out for me.  After baking, it was dry, burnt around the edges and some potatoes were not adequately cooked. A throw-away.

  6. This is a regular un my house .My family adore this .They say its better then the creanamuer versions

  7. I have tried many of your recipes over the years and am never disappointed. A new restaurant opened near my home and introduced me to sweet potato gratin and jalapeno cream corn. Do you by chance have skinny versions of these available?

    Thanks!

  8. This was phenomenal!!! I added an small onion to the food processor with the potatoes, used sharp white cheddar, and fat free half and half. We all loved it. Thank you!

  9. Re freezing scalloped potatoes I once froze an uncooked dish of scalloped potatoes and they all turned black. I threw them out (sob).

  10. Aisha, potatoes have a lot of water in them naturally. When you thin slice, lay the slices out in a single layer in-between paper towels to ensure the potatoes are dry when placing into the casserole dish. See if that helps next time.

  11. I made this today and it turned out pretty good. Simple and easy to make! And not too rich at all. 

  12. I made this yesterday. It lookee good when i assembled it but as it waa cooked, it had a lot of water. Which kinda ruined the taste and i followed the recipe step by step. So I’m quite annoyed about that. 😕

  13. Amazing flavor!

  14. I have this tagged for Memorial Day lunch. If I use ground thyme, how much should I use?

  15. To much Thyme added. Completely took over. I’ll make it again without the Thyme.

  16. Gina, love your recipes and cookbooks. Would this recipe work with butternut squash instead of potatoes?

  17. Will the milk curdled?

  18. This is so delicious and easy!!

  19. I liked this but am looking for something that comes out creamier. They were good. But am used to a saucier version of scalloped potatoes. 

  20. Amazing! meant to put 5 stars on last comment

  21. My family loved this!! They said make it again! That does not happen very often with them. My husband was happy since it was lower in calories and tasted great.
    I did saute some onion and added some flour to thicken the milk sauce.

  22. Out of this world!  I can’t believe that this recipe uses reduced fat cheese! It was so delicious!

  23. I started making this recipe quite a few years ago when I first discovered this website. This is a weekly favorite in my house during the winter. Heat up the oven and it is so easy and delicious. My husband even preps the potatoes for me. A definite winner for a lighter version of ones my mother used to make!!!!

  24. Any suggestions how I cut this to make into 2 ramekins?

  25. You think adding ham to the layers would work? 

  26. Can I use almond milk instead of regular milk?

  27. I just made these last night and OMG, they are sooooo delish!!  Can’t believe how good they are, especially since this is a lighter version.  These will be a regular for me!

  28. Great recipe! I added leeks, strained the milk, and then scattered some of the leeks on top w a few sprigs of fresh thyme. Beautiful plus using nonfat milk takes away the guilt. Big hit on Thanksgiving!! Everyone had seconds. I am making more to go w the leftovers. Yummy!!!!

  29. Can I double this recipe? If so, how would I adjust baking time?

  30. Would it work to double this recipe? How should I adjust cooking time, etc.?

  31. Green points: 5
    I also messed up and didn’t use fresh thyme🤦🏼‍♀️ Will definitely make again. 

  32. I printed the recipe, and didn’t realize the thyme was fresh and not ground! I made it with ground thyme- then realized my mistake and made a second batch with fresh thyme. Do NOT use ground thyme!!!

  33. This was so good, somehow probably the best gratin I made and it’s not grease? I used reg fat milk and cheddar so the calories were more like 370 but still worth it. Thank you for the recipe.

  34. Which Cobat do you use? The 50% or 75%? 

  35. Sorry I posted my comment in the wrong place. I am so looking forward to making these potatoes! I wondered though if the 2 tsp. of thyme is the powdered ground thyme or fresh? Thank you!

  36. Any ideas on how to make this dairy free?

    • Used crock pot and added all ingredients in layers at once. Hope it works. I’ll let you know.
      Love all your recipes.

  37. Hi, Gina, I notice that this recipe predates Freestyle, yet the SmartPoints value is not included. I wish you would include the SmartPoints values on recipes that were developed back when SmartPoints was in effect. Also, I hear that SmartPoints is coming back in November of 2019. Will you be giving SmartPoint values to your newly developed recipes after that time?

    Thanks for the recipe. Many of your recipes are staples for us.

  38. I’m a little confused about the amount of cheese….3oz and 3/4 cup? 
    3 oz 3/4 cup shredded reduced-fat Cheddar (I used Cabot)
    Or is it missing the parentheses? 
    3 oz (3/4 cup) shredded reduced-fat Cheddar (I used Cabot)

  39. How do you slice the potatoes without them turning gray 

  40. I am so happy for this! I may add this to sunday dinner just to try it! with the squash medley and the buttermilk air fryer chicken! I love love love potatoes au gratin but haven’t made them in a while because of their “richness”… :p Thanks Gina

  41. Does anyone know what the serving size is? I do not see it listed? 

  42. Made these for Easter Sunday and will never go back to my old recipe with 2 cups of cheese and 2 cups of milk! I didn’t want to blow my diet on this day but still wanted to make a special meal, so this was great along with smoked pork chops, Skinnytaste roasted asparagus and deviled eggs. I did saute some onion with the butter .

  43. I made the scalloped potato for our Christmas party and people loved it so much and we had prime rib mashed potato green beans and scallop potato and everyone went for scallop potato over the mashed I made two trays of scallop potato and both were eaten up so I definitely will make again  and every recipe I have tried on this website is so tasty and not lacking in flavors 

  44. I cut this recipe down to make 3 servings- 1 for me & 2 for my husband. I used a 9 oz potato (weighed my portion before combining everything).   It turned out delicious. Can’t wait to make it again. Thank you for a great recipe that I’ve been staying away from.   
    I made this with salmon with a herb mustard coating 

    • Did you cook it for the same amount of time when you reduced the serving amount. I want to do the same thing.

    • Hi, I if you load the app Cheftap, you’ll be able to download a recipe and be able to scale the recipe up or down(1/2) the recipe. You get to store 100 recipes, then if you like it, it’s a paid app. I love it. It’s the only paid app I have.

  45. I made the skinny taste gratin potatoes as a side dish to go with my pot roast.  We were pleasantly surprised !! The potatoes were everything I read aboyt and then some !!! I will be  adding these to my menu as well as adding them to my Thanksgiving menu?! I have been a big fan of skinnytaste for a long time and this Christmas my family gifted me with the cookbook !!  I can never go wrong with skinnytaste !! My family had loved and raved about every recipe I have made from skinny taste !! I’m so glad I found skinny taste !!!

  46. You are a perfect stranger, Gina, although I have come to think I know you well as you have been my kitchen sidekick for several years. These potatoes were an excellent part of our Easter dinner today. I am not crazy about garlic powder so I sprinkled one cup of finely minced onion between potato layers. Because of some oven hogs, I put together the potatoes and cheese this morning; steeped the milk and herbs for about a half hour this afternoon; strained the milk mixture on to the potatoes when they were on deck for the oven; baked covered for 15 minutes – because they were refrigerated – then uncovered for 35 minutes. (I recently purchased a KitchenAid® Vegetable Sheet Cutter Attachment – it is a marvelous product: it made short work of the potatoes – and, unrelated, makes Gina’s zucchini lasagna noodles in minutes.)

  47. I made these today for Easter dinner, and they were good.  I will definitely make them again, but I made the same mistake as above and used dried thyme and it was very overwhelming (if it doesn’t specify fresh I would assume dried, but I thinking this recipe would be for fresh).
    I cut the recipe in 1/2 because it was just four of us and the kids don’t like potatoes, and I made it in the InstantPot!  Put a little over one cup in the pot and the potatoes in a pan on a trivet.  High pressure for 25 mins, NR for 15 then QR the rest.  Stuck under a low broiler to brown the cheese.  Other than the super strong thyme taste, they were perfect!

  48. You are a perfect stranger, Gina, although I have come to think I know you well as you have been my kitchen sidekick for several years. These potatoes were an excellent part of our Easter dinner today. I am not crazy about garlic powder so I sprinkled one cup of finely minced onion between potato layers. Because of some mid-day oven hogs, I put together the potatoes and cheese this morning; steeped the milk and herbs for about a half hour this afternoon; strained the milk mixture on to the potatoes when they were on deck for the oven; baked covered for 15 minutes – because they were refrigerated – then uncovered for 35 minutes. (I recently purchased a KA Vegetable Peeler mixer attachment – it is a marvelous product: it made short work of the potatoes – and, unrelated, makes Gina’s zucchini lasagna noodles in minutes.)

  49. Can this be cooked the day before serving?

  50. Gina – Can you assemble the night before, refrigerate before baking and bake the next day? I want to make these for Easter but have other things to make on Sunday. Thank you.

  51. Can I use russet potatoes? 

  52. Gina, could I use zucchini planks instead of potatoes?  How would that affect the bakingingtiime?

  53. you will need to cover this dish when baking so the cheese doesn’t burn.. i would cover for the first half and then uncover for the last 15 minutes.

  54. I made these for Christmas & they were delicious. I used fresh thyme, regular extra sharp cheese and added a little parmesan to the top – otherwise followed the recipe as stated. A much better option than the typical butter/cream laden scalloped potatoes! Thank for the great recipe.

  55. Do you think a non dairy milk can be used with this recipe?

  56. The amount of thyme was overwhelming!  Sorry, couldn’t eat the dish.

  57. Could these be assembled and frozen and then thawed and baked? I want to make them  for my supper club but need to have everything prepped in advance! Thanks!

    • Emily – did you make them ahead of time? I’d like to try the same thing. Preparing tonight and cooking after work tomorrow for a family dinner. Thoughts?

  58. When using dried herbas verses fresh always use less dried herbs than fresh herbs.

  59. Made these last night to accompany grilled flank steak and loved them! I followed the recipe exactly with two exceptions – added carmelized onion to first layer of cheese and used just one tsp of dried thyme. I’ve made au gratin potatoes with half and half and gruyere cheese and while tasty, felt decadent. These were healthy and delicious!

  60. Pingback: What’s for Dinner plus a New Recipe Recap | Shelly’s Home Life (09.11.16) | Recipe Idea

  61. i also used two tsp of dried thyme

  62. Any ideas about how I could make this ahead? I’ve made these before and LOVED them – and i want to bring them to a potluck this weekend. I’m wondering if I could make them at my place, and then reheat them in the oven when I arrive? Or should i pre-assemble everything the night before, refrigerate, and then bake on location? Any thoughts?? Much appreciated!

  63. Made these last night with a couple of small changes. Added diced leftover Easter ham and sauteed a half a large onion .  Very good-leftovers for lunch today!

  64. Delicious and very easy! Thank you! By the way, I added a little onion to it.

  65. I made this for Easter along with the prosciutto-wrapped asparagus bundles and ham. All were amazing. I have been eating leftovers and can't believe this is all so low in points! It is so filling! Love these potatoes and I'll def. be going to this recipe as a side dish go-to from now on!

  66. 6 potatoes = ? cups sliced. My yukons look a bit on the small size to me, want to make sure I use enough. Also, anyone who tried the almond milk — how did that work out?

  67. how would I make these in a crockpot?

  68. I'm about to make this RIGHT NOW! Do you think calories would change too much if I left the skin on?

    P.S. – Your recipes have been a godsend!

  69. Thank you for another winning recipe Gina! I had always stayed away from gratin potato recipes because they are traditionally filled with oh so many fatty calories. This dish was so flavorful! I did use fresh thyme which I prefer over dried so 2 tsp was perfect. The key with this dish however, is trying to only have one serving! 🙂

  70. I've never made Potato Gratin before, but made this tonight and it was delicious! I'm wondering if the original recipe called for fresh thyme rather than dried thyme? I used 2 tsp of dried thyme and it seemed like an awful lot. I skimmed some out of the milk before pouring it over the potatoes and it was perfectly seasoned. Thanks for the great recipe!

  71. 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!!

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

  73. 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 😉

  74. 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.

  75. 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.

  76. 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

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

  78. 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!!!

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

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

  81. 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!!

  82. 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).

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

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

    • I know your question was posted a long time ago, but I was wondering the same thing about using butternut squash instead! In case you happen to see this – did you ever try it?

  84. 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?

  85. 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!

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

  87. 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

  88. 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!!

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

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

  91. 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.

  92. Can I use almond milk for this recipe?

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

  94. 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!!

  95. 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!! 🙂

  96. 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!!!

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

  98. 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!

  99. 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!

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

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

  102. 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!

  103. 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.

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

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

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

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

  108. 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.

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

  110. 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!

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

  112. 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.

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

  114. 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!

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

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

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

  118. 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!

  119. 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!

  120. 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.

  121. 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!

  122. 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!

  123. We made this and Pollo in Potacchio last night for dinner – SOO GOOD!!

  124. 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.

  125. I made these last night and they were amazing…as are you! Thanks Gina you help us all stay on track 🙂

  126. 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!!!

  127. 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!!

  128. 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!

  129. 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!!!

  130. I would use two pans.

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

  132. 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.

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

  134. 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.

  135. 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!!

  136. 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.

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

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

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

  140. 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!"

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

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

  143. I loved this!! I made this tonight with roasted chicken and my husband and little one loved it! Thanks Gina! 😉

  144. 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!

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

  146. 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!

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

  148. 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!!

  149. 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

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

  151. Red potatoes would be great as well.

  152. 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. 🙂

  153. 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.

  154. 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!

  155. 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.

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

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

  158. We had this for dinner tonight. Excellent!

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

  160. 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)

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

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

  163. 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!

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

  165. 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!!!

  166. 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)

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

    Thanks so much! I'm a cooking newbie!

  168. 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.

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

  170. LOVE this skinny version! Sooo yummy looking.

  171. 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

  172. 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!

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

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

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

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

  177. 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:-)

  178. Sounds great! Thanks for sharing! 🙂

  179. 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.

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

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

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

  183. 3 point+ for a cup is amazing! Thanks Gina!