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Skinny Scalloped Potatoes

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!

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

myWW Green: 7 SmartPoints per serving 

myWW Blue: 7 SmartPoints per serving 

myWW Purple: 3 SmartPoints per serving 

 

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. 

Servings: 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 chicken broth or bone broth 
  • 1 cup reduced fat 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.

 

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

myWW Green: 7 SmartPoints per serving or 6 SmartPoints if using unsweetened almond or cashew milk 

myWW Blue: 7 SmartPoints per serving or 6 SmartPoints if using unsweetened almond or cashew milk 

myWW Purple: 3 SmartPoints per serving with skim milk, unsweetened almond, or cashew milk 

 

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. 
Yield: 8

Skinny Scalloped Potatoes

Skinny Scalloped Potatoes

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!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 40 minutes
Total Time 1 hour 40 minutes

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 chicken broth or bone broth 
  • 1 cup reduced fat shredded cheddar cheese ( I use Velveeta shreds) 
  • 1/4 cup grated Parmesan cheese 
  • Garnish with fresh thyme

Instructions

    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. Continue to whisk until sauce is smooth.
    5. Spray a 9x13 baking dish with non stick cooking spray. 
    6. Place half of potato slices into prepared dish; season layer with salt, pepper, and paprika.
    7. 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. 

    Servings: Makes 8 (1/8th of 9x13 pan or 3/4 cup) servings 

    myWW Green: 7 SmartPoints per serving or 6 SmartPoints if using unsweetened almond or cashew milk 

    myWW Blue: 7 SmartPoints per serving or 6 SmartPoints if using unsweetened almond or cashew milk 

    myWW Purple: 3 SmartPoints per serving with skim milk, unsweetened almond, or cashew milk 

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. 

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 246Total Fat: 6gSaturated Fat: 3gCholesterol: 21mgSodium: 535mgCarbohydrates: 49gNet Carbohydrates: 46gFiber: 4gSugar: 3gProtein: 11g

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