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!
Yield: 7 servings
4.45 from 9 votes

Skinny Scalloped Potato Gratin

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Side Dish
Cuisine: American
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)
  • 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

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.

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
Freestyle Points: 6
Points +: 3