Ingredients for Reduced Fat Scalloped Potatoes
- Yukon Gold Potatoes
- 1% Low Fat Milk
- 2 tablespoons unsalted butter
- Onion
- Garlic Clove
- Low Sodium Chicken Broth
- Cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Extra Sharp Cheddar Cheese
- Parmesan Cheese
- Panko Breadcrumbs
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How to Make Reduced Fat Scalloped Potatoes
- Preheat oven to 375°F (190°C).
- In a large bowl, gently toss the thinly sliced potatoes with 1 tablespoon of butter, salt, pepper, nutmeg, and garlic powder (if using).
- In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until the sauce slightly thickens.
- Pour half of the sauce over the bottom of a greased 9x13 inch baking dish.
- Arrange half of the potatoes in a single layer over the sauce. Repeat with the remaining sauce and potatoes. If using cheese, sprinkle it evenly over the top.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for another 45 minutes, or until the potatoes are tender and the top is lightly golden brown.
- Let stand for 10-15 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
37g
Fat
41g
Carbs
24g
