Low-Fat Scalloped Potatoes
Thinly sliced potatoes layer with a garlicky milk sauce in this lightened-up scalloped potato casserole where flour thickens the sauce instead of heavy cream, delivering comfort without the guilt.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThese scalloped potatoes prove you don’t need a quart of heavy cream to achieve that creamy, soul-satisfying texture your grandma used to make.
A simple flour-thickened milk sauce infused with garlic powder and a hint of cayenne heat coats each tender potato slice.
The onions melt right into the sauce, adding sweet depth that balances the gentle spice kick.
Top with a sprinkle of low-fat cheddar during the final minutes if you want that golden, bubbly cheese pull.
Pro Tips
- Slice potatoes uniformly thin (about ⅛ inch) using a mandoline so they cook evenly in the same time
- Whisk the flour into cold milk before heating to prevent lumps from forming in your sauce
- Let the casserole rest 10 minutes after baking so the sauce thickens up and doesn’t run all over the plate
Ingredients
Directions
Peel and slice potatoes thinly.
In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens.
Add onions to sauce.
Layer casserole dish with potato slices.
Spoon half of sauce over slices and repeat with remaining potatoes and sauce.
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Cover and bake in oven preheated at 350℉ (180℃) for 60 min.
Optional:
Remove from oven and sprinkle with low-fat cheddar cheese.
Comments
I would add 1 half cup of fresh Celery leaves to the onions in this recipe.
LOOKS YUMMY! Will make it this COLD week!