These easy, healthy cheesy scalloped potatoes are a classic side dish. This light version has just the right amount of cheesiness and is baked to perfection!
Best Scalloped Potatoes Recipe
Have you ever had scalloped potatoes? You know, those thin slices of potato dipped in an epic cheese sauce and then baked to crispy, cheesy perfection on top. so. a lot of. smell!
These healthier cheesy scalloped potatoes are a lighter version that’s easy to make and delicious. This is the perfect side dish for a weekend feast or holiday celebration!
materials needed:
- butter – Used to sauté onions for sauces.
- onion – Creates the perfect flavor base for sauces.
- Pueraria – to thicken the cream sauce.
- condiment – We season the sauce with sea salt, black pepper, garlic powder, onion powder, dried thyme, paprika
- milk – We used almond milk, but any milk you have on hand will do.
- cheese – We use shredded cheddar cheese for the sauce and topping.
- Potato – We like to use Yukon Gold.
How to Make Scalloped Potatoes
This Scalloped Potatoes recipe is ready in just 10 minutes!
- To make the sauce: In a saucepan, melt the butter, then add the onions. Cook until translucent, then add more butter along with arrowroot flour and seasonings. Stir until melted, then slowly add milk. Increase heat and cook until thickened.
- Potato slices: sliced potatoes to use mandolin or a sharp knife. Try to slice your potatoes evenly, about 1/8 inch thick!
- Add cheese and potatoes: Remove the pan from the heat and stir in the cheese until melted. Add potatoes and mix well, then transfer to casserole dish. Top with remaining cheese.
- To bake, decorate and serve: Roast the potatoes until cooked through, then top with herbs to serve.
Why won’t my scalloped potatoes get soft?
There could be a few different reasons why your potatoes are not softening:
- They are too thick. Make sure you slice them thin and even so they cook quickly and at the same rate.
- They need more time. If the potatoes are still a bit crumbly, they may just need more time to cook! If you find that the tops are getting too brown before the potatoes are tender, just cover the baking sheet with foil and continue baking.
What makes scallop potatoes scallops?
Technically, the “scalloped” portion of the potatoes is the way they are layered in the dish. Traditionally, potato slices are layered in a casserole dish so that each layer overlaps the other, creating a “scalloped” appearance.
Since we’re just mixing them up and baking, these potatoes aren’t layered that way, although you can totally do that if you want!
Scalloped Potatoes Can the potatoes be sliced ahead of time?
Yes! If you want to prepare ahead of time, you can slice the potatoes 12-24 hours before using.
If you do, though, I recommend submerging them in water and storing them in the fridge. Water will help keep them from discoloring.
Explanation in advance
The good news is these scalloped potatoes can be made ahead of time! There are two ways to do this. The first is that this dish can be made completely right up to baking. If you do prepare a dish to bake, store it in the refrigerator for up to 24 hours. You may need to extend the baking time as it is cold out of the fridge.
The second way is to fully bake it and then reheat it just before serving. Can be done up to 1 day in advance. To reheat, bake in a preheated oven at 350º for about 15 minutes, until warmed through.
how to store
Leftover scalloped potatoes will keep for up to 5 days in the refrigerator. To reheat, heat in the oven until heated through.
service suggestion
Scalloped Potatoes are so versatile! So, you can really pair them with tons of different entrees.
Some of our favorites are:
other side dishes we love
Watch the video:
Healthier Cheesy Scalloped Potatoes
These easy, healthy cheesy scalloped potatoes are a classic side dish! This light version has just the right amount of cheese and the perfect bake!
- Preparation time: 10 minutes
- Cooking time: 55 minutes
- total time: 1 hour 5 minutes
- yield: 6–8 1x
- category: side dish
- Food: gluten free
- 2 tbsp grass-fed butter, divided
- 1 onion, thinly sliced
- 1 tablespoon Pueraria
- 1/2 tsp sea salt
- 1/2 tsp black pepper powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp chili
- 2 cups Almond milk or milk of choice
- 2 cups cheddar cheese, divided
- 6 Large Yukon Gold Potatoes, peeled and thinly sliced
- Top with herbs of choice: thyme, scallions, parsley
instruct
- Preheat oven to 400°F. Butter an 8-inch casserole dish and set aside.
- In a large saucepan, melt 1 tablespoon butter over medium heat. Add onion and cook until onion is translucent and begins to soften, about 5 minutes. Add the remaining tablespoon of butter, arrowroot powder, salt, pepper, garlic powder, onion powder, thyme, and paprika and stir together until melted.
- Slowly add milk, 1/2 cup at a time, until fully combined. Reduce the heat to medium and cook for 10 minutes, stirring occasionally, until the sauce has darkened and thickened.
- Remove from heat and stir in 1-3/4 cup cheddar cheese until melted.
- sliced potatoes to use mandolin or a sharp knife. Try to slice your potatoes evenly, about 1/8 inch thick! Add the diced potatoes and toss to combine.
- Pour into casserole pan and smooth out. Top with remaining cheddar cheese and bake uncovered for 40 minutes, until potatoes are cooked through and a knife can be easily inserted.
- Top with herbs of choice: thyme, scallions, parsley and serve hot!
notes
- Alternatively, you can cook this in a large oven-safe skillet and make the casserole directly in the skillet, as shown.
- Ahead: There are two ways to do this. The first is that this dish can be made completely right up to baking. If you do prepare a dish to bake, store it in the refrigerator for up to 24 hours. You may need to extend the baking time as it is cold out of the fridge. The second way is to fully bake it and then reheat it just before serving. Can be done up to 1 day in advance. To reheat, bake in a preheated oven at 350º for about 15 minutes, until warmed through.
Nutrition
- Serving Size: 6
- Calories: 343
- sugar: 4 grams
- sodium: 520 mg
- fat: 17.4 grams
- Saturated fat: 10.4 grams
- carbohydrate: 35.5 grams
- fiber: 3 grams
- protein: 13.5 grams
- cholesterol: 50 mg
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