Reduced Fat Scalloped Potatoes: A Lighter Take on a Comfort Classic

For me, scalloped potatoes evoke the warmth of a bustling family kitchen, the kind where the aroma of simmering cream and savory goodness always filled the air. Growing up, it was a dish that signaled celebration, a beloved side that graced every holiday table. I remember one particularly snowy Thanksgiving, the kind where the world outside was a hushed blanket of white, and inside, the oven was working its magic. The anticipation for those golden, bubbling potatoes was almost unbearable, a collective sigh of contentment rising as they emerged, piping hot and irresistible. This lighter rendition captures that same comforting essence, proving that you don’t need a heavy hand with fat to achieve pure deliciousness.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Yield: 1 8-inch baking dish
• Dietary Type: Reduced Fat

Ingredients

Here’s what you’ll need to create this comforting, lighter scalloped potato dish:

• 2 1⁄2 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 1 1⁄2 cups 1% low-fat milk
• 1 tablespoon butter
• 1 large onion, chopped fine
• 1 garlic clove, minced
• 1 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon flour
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup grated extra-sharp cheddar cheese
• 1⁄2 cup grated Parmesan cheese
• 2 tablespoons panko breadcrumbs

Equipment Needed

• 8-inch baking dish
• Medium saucepan
• Whisk
• Baking sheet
• Aluminum foil

Instructions

Let’s get started on this delightful dish. Follow these steps for perfectly creamy, reduced-fat scalloped potatoes:

1. Begin by preheating your oven to 425 degrees Fahrenheit. This initial high heat will help develop a lovely texture.
2. Next, spray an 8-inch baking dish with non-stick spray. This prevents sticking and makes serving much easier.
3. Take approximately 15 slices of your prepared Yukon Gold potatoes. Coarsely chop these slices and place them in a microwave-safe bowl. Microwave for 2 minutes, or until they are tender.
4. Once tender, mash these microwaved potato slices with 3 tablespoons of the 1% low-fat milk. Set this mashed potato mixture aside. This will be a key component in thickening our sauce, allowing us to use less fat.
5. In a medium saucepan, melt the 1 tablespoon of butter over medium heat.
6. Add the chopped onion to the melted butter and sauté until it has softened. This usually takes about 5-7 minutes, allowing the onion to become translucent and release its sweet flavors.
7. Now, add the minced garlic clove to the saucepan and cook until fragrant, which should only take about 30 seconds to a minute. Be careful not to burn the garlic.
8. In a separate bowl, whisk together the remaining 1% low-fat milk, the low sodium chicken broth, the reserved mashed potatoes, cornstarch, flour, salt, and pepper. Ensure there are no lumps of cornstarch or flour. This mixture will form the base of our luscious sauce.
9. Pour this whisked mixture into the saucepan with the sautéed onions and garlic. Simmer the sauce, stirring constantly, until it has thickened. This will take several minutes. The cornstarch and flour will do their magic here, creating a smooth, creamy consistency.
10. Once the sauce has thickened, remove the saucepan from the heat.
11. Stir in the grated extra-sharp cheddar cheese and the grated Parmesan cheese until they are completely melted and the sauce is smooth and creamy.
12. Now, it’s time to assemble. Layer half of the remaining sliced potatoes in the prepared baking dish.
13. Pour half of the prepared cheese sauce evenly over this layer of potatoes.
14. Repeat the layering process with the remaining sliced potatoes and the rest of the sauce. Make sure all the potato slices are covered.
15. Finally, sprinkle the 2 tablespoons of panko breadcrumbs evenly over the top of the dish. This will provide a delightful crisp topping.
16. Cover the baking dish tightly with aluminum foil. This is crucial for ensuring the potatoes cook through evenly without the top browning too quickly. Place the covered dish on a baking sheet (to catch any potential drips).
17. Bake in the preheated 425-degree oven for 30 minutes.
18. After 30 minutes, carefully remove the aluminum foil.
19. Continue baking for an additional 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
20. Once baked, let the scalloped potatoes cool for 10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve and preventing it from being too runny.

Expert Tips & Tricks

• Uniform Slicing is Key: For even cooking, it’s vital that your potato slices are consistently 1/8-inch thick. A mandoline slicer is an excellent tool for achieving this, but a sharp knife and a steady hand will also do the trick.
• Don’t Skip the Mashed Potato Thickener: The step of mashing some of the potato slices and incorporating them into the sauce is a smart way to add body and creaminess without relying on heavy cream or excessive butter. It’s a chef’s trick for achieving richness with less fat.
• Low Sodium Broth Matters: Using low-sodium chicken broth allows you to control the saltiness of the dish more effectively, especially since you’re also adding salt and salty cheeses.
• Resting is Essential: While it can be tempting to dive in immediately, letting the scalloped potatoes rest for 10 minutes is a game-changer. It allows the sauce to thicken further, creating a more cohesive and enjoyable dish.

Serving & Storage Suggestions

These Reduced Fat Scalloped Potatoes are a wonderfully versatile side dish. They pair beautifully with roasted meats like chicken, pork tenderloin, or a lean beef roast. They also make a satisfying vegetarian main course when served alongside a fresh, vibrant salad and some crusty bread. For a touch of elegance, garnish with a sprinkle of fresh chives or parsley just before serving.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, gently warm them in the oven at around 300-325 degrees Fahrenheit until heated through, or microwave them on a lower power setting to prevent the edges from becoming tough. Be aware that the texture might be slightly softer after reheating compared to when they are freshly made.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	485.6 kcal
Total Fat	13.7 g	21%
Saturated Fat	8.3 g	41%
Cholesterol	40.5 mg	13%
Sodium	996.5 mg	41%
Total Carbohydrate	72.8 g	24%
Dietary Fiber	6.1 g	24%
Sugars	9.3 g	37%
Protein	19.7 g	39%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Vegetarian Delight: Easily make this dish vegetarian by substituting the low sodium chicken broth with low sodium vegetable broth.
• Dairy-Free Option: For a dairy-free version, you could experiment with unsweetened plant-based milks like almond or soy milk, and use a dairy-free shredded cheddar-style cheese. The cornstarch and flour will still help thicken the sauce.
• Herbaceous Twist: Incorporate fresh herbs like thyme or rosemary into the sauce while it simmers for an aromatic boost. A pinch of nutmeg can also add a lovely depth of flavor.
• Spicy Kick: If you enjoy a little heat, add a pinch of cayenne pepper or a finely minced jalapeño along with the garlic for a subtle warmth.

FAQs

Q: Can I use a different type of potato?
A: While Yukon Golds are ideal for their creamy texture and ability to hold their shape, you can also use russets or red potatoes. Russets might become slightly mushier, and red potatoes may retain a bit more firmness.

Q: Why are my scalloped potatoes watery?
A: This can happen if the potatoes aren’t sliced uniformly or if the sauce isn’t thickened properly. Ensure your slices are thin and even, and that the sauce simmers until visibly thickened before adding the cheese. Overcrowding the dish can also lead to excess moisture.

Q: How can I make the topping crispier?
A: For an extra crispy topping, you can broil the potatoes for the last minute or two of cooking, watching them very carefully to prevent burning. Alternatively, you can toast the panko breadcrumbs lightly in a dry skillet before sprinkling them over the potatoes.

Q: Can I prepare this dish ahead of time?
A: You can slice the potatoes and prepare the sauce a day in advance. Store them separately in the refrigerator. Assemble and bake just before serving for the best results. You can also bake it and reheat gently, but it won’t be quite as perfect as freshly baked.

Q: What’s the secret to the creamy texture without heavy cream?
A: The magic lies in using the mashed potato component to thicken the sauce, along with the cornstarch and flour. The 1% milk, while lower in fat, still provides enough liquid and a base for creaminess when combined with these thickeners.

These Reduced Fat Scalloped Potatoes are a testament to the fact that comfort food doesn’t have to be heavy. They offer the same satisfying richness and creamy texture we crave, but with a lighter touch that makes them perfect for any occasion, whether it’s a weeknight dinner or a holiday feast. I encourage you to give them a try; I think you’ll be delighted by how much flavor and comfort they bring to your table, proving that deliciousness and lighter eating can indeed go hand-in-hand.