One of my favorite holiday sides is cheesy scalloped potatoes. These seemed pretty easy to make lighter, so I gave is a shot and it was amazing. I could not even tell that this was the lighted up version of one of my favorite sides. It was so cheesy, so creamy and absolutely amazing.
How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.
This dish makes 9 servings, or you could make smaller portion sizes to feed more people, it could feed up to 12 people. I used a 9x9 inch casserole dish and was easily able to cut up the final product in 3x3 inch squares. It was plenty of potato.
If you are making this for a holiday with a bunch of family and friends, you probably will not have leftovers because this is so good. Jokes aside, this makes for amazing leftovers. This is a great dish to make as a meal prep for your carbs for the week.
I made this dish one night and ended up not eating it (just sampling) because I was recipe testing a bunch of different potato recipes and this one really holds up well as leftovers so I set it aside. Just place some foil over the top and pop it into the refrigerator and it will stay fresh for up to 3 days.
To reheat, I just placed it back in the oven until it was warm again, it takes about 30 minutes. I left it in the same container and it was a simple way to prep my carbs for the night. We each ate a serving and I placed it back into the fridge, with the foil, and reheated it again for a third night. After that night, I placed the remaining into a tupperware and microwaved it when I was ready to eat the final servings.
This works best with yukon gold potatoes, they are smaller than your average baked potato and hold up well to being sliced and cooked like this.
I think the key to the delicious flavor here is the tiny bit of nutmeg.
If you have nut allergies, you can use another milk of your liking. I love almond milk because it is low on calories and lasts for weeks in my fridge.
Scalloped potatoes typically call for arrowroot powder. If you do not have that, or do not want to buy that for one recipe, use cornstarch in half the amount specified in the recipe.
I used fat-free cheese but you can certainly use regular or reduced fat cheese if you cannot find fat-free, or do not want to use it.
You can use a different sized casserole dish if needed. But remember, a larger casserole dish will have a thinner recipe and will need to be baked with less time. The opposite goes for a smaller casserole dish.
I used a mandoline (I liked my favorite one in the recipe) to cut the potatoes. You can cut them by hand, but it is very tedious and you want the potatoes to be the same width, to cook evenly. If using a mandoline, please be so very careful, you can cut your fingers very easily and I am not paying for your stitches haha. My mandoline comes with the cutting glove but you still need to be careful.
I cooked my potatoes for 60 minutes, I like them very well done. I love how some of the edges got crispy and the inside stayed nice and creamy. Just like brownies, there is a piece for everyone.
This is a great dish to make ahead if you are bringing it or serving it for a holiday gathering. You can slightly under bake the potatoes and then when ready to serve, pop them back in the oven and let them reheat and finish cooking.
Lightened Scalloped Potatoes
- Casserole Dish
- 3 pounds yukon gold potatoes
- 1 tablespoon light margarine ICBINB
- ⅛ cup diced white onion
- 4 cloves minced garlic
- 1 tablespoon thyme
- ½ tablespoon basil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 pinch nutmeg
- 1 pinch paprika
- 1 cup plain, unsweetened almond milk
- 1 tablespoon arrowroot powder
- 1 cup mozzarella cheese shredded, fat-free
- ¼ cup cheddar cheese shredded, fat-free
- Preheat oven to 400 degrees and spray a 9x9 casserole dish with cooking spray.
- Slice potatoes into thin slices, about ⅛ of an inch. Place half of the potatoes into the bottom of the casserole dish, in overlapping layers. Set the other half of the potatoes to the side.
- Heat a medium sized saucepan over medium high heat.
- Once heated, add the margarine and allow it to melt. Add in the diced onions and minced garlic and allow them to cook for about 3-5 minutes, until softened. Add in the seasonings and stir to combine.
- Bring the heat down to medium / low medium and add in the arrowroot powder, stirring to combine.
- Add in the milk, little by little and vigorously whisk together until all the milk is combined and there are no clumps.
- Bring milk up to a slight simmer, stirring occasionally. Add in ¾ cup of mozzarella cheese (reserving ¼ cup) and the cheddar cheese. Stirring until the cheese is melted.
- Add half the cheese sauce to the tops of the potatoes in the casserole dish.
- Arrange the remaining potatoes over the cheese sauce in the casserole dish. Top with the remaining cheese sauce. Sprinkle the remaining mozzarella cheese over the potatoes.
- Bake for 60 minutes, or until potatoes are softened to your liking. Cut into 9 pieces (3 inch by 3 inch squares) and serve.