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!

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!

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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!

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:

  1. Preheat oven to 425°F.
  2. Spray an 11 x 7-inch baking dish with cooking spray.
  3. In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
  4. Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
  5. In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
  6. Top with remaining cheese and bake uncovered, for 45 – 50 minutes, or until potatoes are tender.

Nutrition Information

Yield: 7 servings, Serving Size: about 1 cup (1/7th of recipe)

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 3
  • Calories: 160 calories
  • Total Fat: 4.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 42.5mg
  • Carbohydrates: 24.5g
  • Fiber: 2g
  • Sugar: 2.5g
  • Protein: 7g
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