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
Instructions
Prep:
- Preheat your oven to 400°F (200°C).
- Butter the bottom and sides of a 9×13-inch casserole dish.
- 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:
- In a medium saucepan over medium-high heat, melt the butter. Add diced onions and sauté until softened and golden (about 5 minutes).
- Stir in minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
- Whisk in the flour and cook for 1 minute, stirring, until the flour turns golden.
- Gradually whisk in the milk and chicken broth. Continue whisking until smooth, then bring the mixture to a gentle simmer.
- Stir in salt and pepper, adjusting to taste. Remove the sauce from heat.
Assemble:
- Drain the potatoes and layer half of them evenly in the prepared casserole dish. (The first layer doesn’t need to be perfect.)
- Pour half of the sauce over the potatoes and sprinkle with 1/4 cup Parmesan cheese.
- Repeat with the remaining potatoes, sauce, and the remaining 1/2 cup Parmesan cheese. Arrange the top layer neatly for presentation.
Bake:
- Cover the casserole dish tightly with aluminum foil and bake in the center of the oven for 55 minutes.
- Remove the foil and broil for 3-5 minutes, or until the top is golden and bubbling.
- Garnish with chopped green onions, if desired, and serve warm.
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.

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.
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.
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.
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!
Scalloped Potato Gratin Recipe (The Skinny Version)
8
servings15
minutes1
hourIngredients
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
Directions
- Prep:
- Preheat your oven to 400°F (200°C).
- Butter the bottom and sides of a 9×13-inch casserole dish.
- 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:
- In a medium saucepan over medium-high heat, melt the butter. Add diced onions and sauté until softened and golden (about 5 minutes).
- Stir in minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
- Whisk in the flour and cook for 1 minute, stirring, until the flour turns golden.
- Gradually whisk in the milk and chicken broth. Continue whisking until smooth, then bring the mixture to a gentle simmer.
- Stir in salt and pepper, adjusting to taste. Remove the sauce from heat.
- Assemble:
- Drain the potatoes and layer half of them evenly in the prepared casserole dish. (The first layer doesn’t need to be perfect.)
- Pour half of the sauce over the potatoes and sprinkle with 1/4 cup Parmesan cheese.
- Repeat with the remaining potatoes, sauce, and the remaining 1/2 cup Parmesan cheese. Arrange the top layer neatly for presentation.
- Bake:
- Cover the casserole dish tightly with aluminum foil and bake in the center of the oven for 55 minutes.
- Remove the foil and broil for 3-5 minutes, or until the top is golden and bubbling.
- Garnish with chopped green onions, if desired, and serve warm.

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