These Skinny Scalloped Potatoes are the perfect side dish to any meal!  Sliced potatoes in a creamy cheesy sauce and baked to perfection! They are a huge a crowd pleaser!

Makes 8 (1/8th of 9×13 pan or 3/4 cup) servings 

What ingredients are used to make these Skinny Scalloped Potatoes?

• Potatoes: Yukon gold potatoes have tender skin and are perfect for these scalloped potatoes. You could also use Russet potatoes or Idaho potatoes but they tend to break apart. Red potatoes also work great. 
• Light butter/flour/minced garlic: these three combined make a delicious roux. 
• Onion powder, salt, pepper, paprika, and fresh thyme: seasonings to help season this dish
• Skim milk and chicken bone broth: The skim milk and broth are used to thin out the cream sauce-you could also use unsweetened almond milk in place of the skim milk. I recently switched from using chicken broth to using Kettle and Fire Bone Broth. Its packed with collagen- which improves hair, skin and nail health from the inside.  Not to mention it has a ton of health benefits including supporting a healthy gut and immune system. The beef and chicken bone broth is zero points and has over 10 grams of protein in every serving. 
• Reduced fat cheddar cheese: adds a creamy cheesy flavor to the cream sauce. I like using Velveeta Shreds. It’s only 2 Points for 1/4 cup. However, any brand of reduced fat cheddar will work. 

Can I make these Skinny Scalloped Potatoes in advance?

Yes, these scalloped potatoes can be made 24 hours prior to serving. Follow the directions up until you cover it with foil. Refrigerate.

When you are ready to serve; remove from the fridge at least 30 minutes before baking. Bake as directed. 

How do I make these Skinny Scalloped Potatoes?

Preheat oven to 350 degrees.

In a small pan, melt butter, and garlic over medium low heat. Whisk in flour and onion powder. Cook for 1-2 minutes. 

Reduce heat. Gradually whisk in milk 

and chicken broth or bone broth.

Cook sauce on low until sauce comes to a boil; stirring occasionally with a whisk.

Remove from heat and stir in 1 cup of the reduced fat cheddar cheese.

Continue to whisk until sauce is smooth.

Spray a 9×13 baking dish with non stick cooking spray. 

Place half of potato slices into prepared dish; season layer with salt, pepper, and paprika.

Sprinkle 1/4 cup Parmesan cheese over the top.

Cover with half of the cheese sauce. 

Repeat with second layer of potatoes

Pour remaining cheese sauce over the top.

Sprinkle paprika over the top for color. Garnish with fresh thyme. 

Cover and bake for 45 minutes.

Uncover and bake for an additional 30-40 minutes or until potatoes are tender. 

Then set the oven to broil and broil for a few minutes until top is golden brown. 

Makes 8 (1/8th of 9×13 pan or 3/4 cup) servings 

Ingredients:

• 3 pounds (about 5 cups) Yukon gold potatoes, thinly sliced about 1/8 inch thick
• 3 Tbsp Land o’ Lakes light butter
• 1/4 cup all-purpose flour
• 1 1/2 tsp minced garlic
• 1 tsp onion powder 
• 1 tsp salt
• 1/4 tsp black pepper 
• 1/2 tsp paprika 
• 2 cups skim milk or unsweetened almond milk
• 1 cup reduced sodium chicken broth or bone broth 
• 1 cup reduced fat or fat free shredded cheddar cheese- I use Velveeta shreds
• 1/4 cup grated Parmesan cheese 
• Garnish with fresh thyme

Directions:

1. Preheat oven to 350 degrees.
2. In a small pan, melt butter, and garlic over medium low heat. Whisk in flour, onion powder, salt, and pepper and cook for 1-2 minutes. 
3. Reduce heat. Gradually whisk in milk and chicken broth or bone broth. Cook sauce on low until sauce comes to a boil; stirring occasionally with a whisk.
4. Remove from heat and stir in 1 cup of the reduced fat cheddar cheese.
5. Continue to whisk until sauce is smooth.
6. Spray a 9×13 baking dish with non stick cooking spray. 
7. Place half of potato slices into prepared dish; season layer with salt, pepper, and paprika. Sprinkle 1/4 cup Parmesan cheese over the top of first layer and then cover with half of the cheese sauce. 
8. Repeat with second layer of potatoes and cheese sauce.
9. Sprinkle paprika over the top for color. Garnish with fresh thyme. 
10. Cover and bake for 45 minutes.
11. Uncover and bake for an additional 30-40 minutes or until potatoes are tender.  Then set the oven to broil and broil for a few minutes until top is golden brown.

 Makes 8 (1/8th of 9×13 pan or 3/4 cup) servings 

 6 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

• Store leftovers in an airtight container in the fridge for up to 5 days.
• These scalloped potatoes also freeze well, they can sometimes break apart when reheated but taste great. Thaw overnight in the fridge and reheat in the microwave.