Scalloped Potato Gratin Recipe (The Skinny Version)

Discover the ultimate skinny scalloped potato gratin that’s creamy, cheesy, and irresistibly delicious! Made with thinly sliced Yukon Gold potatoes, a rich yet light sauce, and just the right amount of Parmesan, this recipe is perfect for weeknight dinners, holidays, or special occasions. It’s a healthier scalloped potatoes recipe that doesn’t sacrifice flavor.

Whether you’re searching for a cheesy potato casserole, a make-ahead side dish, or a lighter comfort food option, this dish ticks all the boxes. With easy substitutions for gluten-free or dairy-free diets, it’s a versatile recipe that everyone will love. Serve it alongside roasted meats or enjoy it as a vegetarian main – this scalloped potato gratin is a guaranteed crowd-pleaser!

This lighter take on scalloped potatoes delivers all the creamy, cheesy goodness without being overly indulgent. Perfectly tender Yukon Gold potatoes are layered with a rich, velvety sauce and a sprinkle of Parmesan for a dish that’s comforting yet balanced. It’s the perfect side dish for family dinners, holiday meals, or a casual get-together.

Ingredients

For the Potatoes:

• 3 lbs Yukon Gold Potatoes, peeled

For the Sauce:

• 4 Tbsp unsalted butter
• 1/2 large yellow onion (or 1 medium), finely diced
• 2 large garlic cloves, minced or pressed
• 2 Tbsp all-purpose flour
• 1/2 Tbsp sea salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 3/4 cup parmesan cheese (divided: 1/4 cup for the middle, 1/2 cup for the topping)
• 1 1/2 cups milk (any kind)
• 1 cup low-sodium chicken broth

Optional Garnish:

• Green onions

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Instructions

Prep:

1. Preheat your oven to 400°F (200°C).
2. Butter the bottom and sides of a 9×13-inch casserole dish.
3. Use a mandoline slicer to thinly slice potatoes into 1/8-inch rounds. Place the potato slices in a bowl of cold water to prevent discoloration and remove excess starch. Drain well just before layering in the casserole dish.

Make the Sauce:

1. In a medium saucepan over medium-high heat, melt the butter. Add diced onions and sauté until softened and golden (about 5 minutes).
2. Stir in minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
3. Whisk in the flour and cook for 1 minute, stirring, until the flour turns golden.
4. Gradually whisk in the milk and chicken broth. Continue whisking until smooth, then bring the mixture to a gentle simmer.
5. Stir in salt and pepper, adjusting to taste. Remove the sauce from heat.

Assemble:

1. Drain the potatoes and layer half of them evenly in the prepared casserole dish. (The first layer doesn’t need to be perfect.)
2. Pour half of the sauce over the potatoes and sprinkle with 1/4 cup Parmesan cheese.
3. Repeat with the remaining potatoes, sauce, and the remaining 1/2 cup Parmesan cheese. Arrange the top layer neatly for presentation.

Bake:

1. Cover the casserole dish tightly with aluminum foil and bake in the center of the oven for 55 minutes.
2. Remove the foil and broil for 3-5 minutes, or until the top is golden and bubbling.
3. Garnish with chopped green onions, if desired, and serve warm.

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Tips

• Use a mandoline for even potato slices, ensuring consistent cooking.
• Soaking the potatoes in cold water helps prevent browning and removes excess starch, creating a creamier texture.
• Let the dish cool for 5-10 minutes after baking to allow the layers to set before serving.

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Variations and Substitutions

• Cheese Swap: Replace Parmesan with Gruyère or sharp cheddar for a different flavor profile.
• Add Veggies: Layer in sautéed spinach, kale, or thinly sliced zucchini for added nutrients.
• Dairy-Free Option: Substitute plant-based milk and butter for a vegan-friendly version. Use nutritional yeast for a cheesy flavor.
• Gluten-Free: Replace all-purpose flour with a gluten-free flour blend or cornstarch.

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FAQs

Q: Can I make this dish ahead of time?
A: Absolutely! Assemble the dish and refrigerate it (covered) up to 24 hours in advance. Bake as directed when ready.

Q: Can I freeze leftovers?
A: Yes, you can freeze portions in an airtight container for up to 2 months. Reheat in the oven for best results.

Q: Can I use other types of potatoes?
A: Yukon Golds are ideal, but Russets work well for a softer, starchier texture.

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Serving Suggestions

Pair this scalloped potato gratin with roasted chicken, grilled steak, or baked salmon for a complete meal. For a vegetarian option, serve it alongside a fresh green salad or sautéed vegetables.

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Why You’ll Love This Recipe

• Healthier Take: A lighter version of a classic dish with no compromise on flavor.
• Simple Ingredients: Made with pantry staples and easy-to-find items.
• Crowd-Pleaser: A creamy, cheesy, golden-topped dish that everyone loves.
• Make-Ahead Friendly: Ideal for holiday dinners or meal prep.

Enjoy this easy-to-make, crowd-pleasing dish that’s perfect for any occasion!