Low-Fat Scalloped Potatoes

Daily Inspiration S


If you want to lighten up a weekday or holiday meal, this dish is definitely a winner. Recipe is from Food Network Magazine.

pinch tips: How to Peel Potatoes





30 Min


40 Min




2 Tbsp
unsalted butter (plus more to coat the dish)
kosher salt
3 lb
yukon gold potatoes, peeled and thinly sliced
2 Tbsp
all-purpose flour
1 c
low-fat milk (room temperature)
1 c
whole milk, room temperature
freshly ground black pepper
1/4 tsp
freshly grated nutmeg
1/4 c
gruyere cheese, grated

Directions Step-By-Step

Preheat oven to 350 degrees. Lighly butter a 3-qt. baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until tender 8-10 minutes. Drain the potatoes and return to the pot.
Meanwhile, melt 2 tbsp. butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes.
Remove from heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour sauce over the potatoes and gently toss to coat.
Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere cheese. Bake until heated through, about 10 minutes. Switch the oven to broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tags: For Kids, Healthy