Go Back

scalloped potatoes

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 7
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • spray olive oil for baking dish
  • 2.25 lbs Yukon gold potatoes about 6 medium, peeled and sliced 1/8-inch thick
  • 2 tbsp light butter melted
  • 0.5 tsp salt to taste
  • 0.25 tsp freshly ground black pepper to taste
  • 0.5 tsp garlic powder
  • 3 oz shredded reduced-fat Cheddar cheese about 0.75 cup
  • 1 cup fat-free milk
  • 1 leaf bay leaf
  • 0.25 tsp freshly grated nutmeg pinch
  • 2 tsp fresh thyme

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Spray an 11 x 7-inch baking dish with olive oil spray.
  3. In a large bowl, combine the thinly sliced potatoes, melted light butter, salt, garlic powder, and freshly ground black pepper. Toss gently to ensure all potatoes are lightly coated.
  4. Arrange half of the seasoned potato slices evenly in the bottom of the prepared baking dish. Sprinkle with 0.25 cup of the shredded reduced-fat Cheddar cheese. Layer the remaining potato slices over the cheese.
  5. In a small saucepan, combine the fat-free milk, fresh thyme, bay leaf, and freshly grated nutmeg. Bring the mixture to a gentle boil over medium heat, then immediately remove from heat.
  6. Carefully pour the hot milk mixture evenly over the potatoes in the baking dish. Top with the remaining shredded Cheddar cheese.
  7. Bake uncovered for 45 to 50 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. Let stand for a few minutes before serving.

Notes

This recipe is a perfect side dish for holidays or any special occasion, offering a lighter take on a classic comfort food. For best results, use a mandoline to slice the potatoes evenly.