Scalloped Potato Gratin

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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.
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4.49 from 37 votes
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Scalloped Potato Gratin Recipe

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
WW Points Plus: 3
Keywords: gratin, holiday side dish, Scalloped Potatoes, Skinny Scalloped Potato Gratin

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234 comments

  1. Can you use russet potatoes instead

  2. Wonderful recipe! I’ve made it twice now and each time it’s turned out great. You can absolutely make it the night before — as stated in the recipe, it does make the potatoes on top a little brown and discoloured but this isn’t unnoticeable once baked. The milk sauce works just fine if you don’t happen to have a bay leaf. Highly recommend!

  3. Do you let the milk mixture cool at all before pouring it over the potatoes? Or, do you want it to go directly onto the potatoes from the saucepan?

  4. Loved this simple yet delicious recipe. You could really taste the nutmeg but not sure I tasted the bay leaf distinctly. I used Gruyère instead of cheddar because I just love Gruyère cheese and it melts well. Used a food processor for the potatoes (the food processor conveniently had a 1/8th inch thick slice attachment). Will be making it again!

  5. I make these potatoes every year for Christmas dinner. First year was the worst because when you jump to the recipe it doesn’t say “fresh” thyme. If you only have ground, only use 1/4 tsp. Makes a big difference! Love the recipe! Never any leftovers.

  6. How can I do this in my instant pot???

    NEED IT FOR TOMORROW!!

  7. This was very good, except there was nowhere near enough milk. I added 1 1/2 cups and baked for another 20 mins covered, and it was perfect. These were wonderfully tasty. In fact I wouldn’t add all the cheese next time, they don’t need it for flavor and cuts calories. This is my go to recipe!

  8. I made this for Thanksgiving and it was delicious! My husband actually preferred this recipe to my previous cream ladened unhealthy potatoes. The only liberty I took with the recipe was being a bit heavy handed with the garlic powdered but who doesn’t appreciate more garlic 🙂

  9. I have made this several times and everyone in my family enjoys it. The cook time is closer to 30 minutes, but my home is at a high altitude which can affect cooking times. I like to add precooked bacon and use parmesan instead of cheddar. The leftovers are great for breakfast, lunch, or dinner.

  10. This wasn’t a hit for us. They were very dry and browned after only 30 minutes in the oven. 

  11. Delicious!

  12. 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! 👍

  13. 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.