Scalloped potatoes are the side dish people hover over at Christmas, and the classic version earns that by using a pint of heavy cream. These healthy scalloped potatoes keep the creamy sauce and golden cheese top, and build it from low fat milk, a little butter, and real Parmesan instead.
Each serving gives you 11 grams of protein for about 200 calories, calculated from the actual ingredients. A classic heavy cream version often runs about 300 calories or more for a similar scoop, with less protein to show for it.
The quiet trick is a little blended cottage cheese, which makes the sauce taste richer than it is. They also bake a day ahead, which frees up your oven on Christmas. The full holiday plan is in my Healthy Christmas Guide.
- 11 g protein and about 200 calories per serving
- No heavy cream: the sauce is low fat milk thickened with a little flour and butter, made creamy with blended cottage cheese
- Slice the potatoes 1/8 inch thick so they cook evenly and soak up the sauce
- Bake it up to 2 days ahead and reheat covered at 350F; it even slices cleaner the second day
- Honest caveat: this is still a potato and cheese dish, so it sits next to the protein on your plate, not in place of it
Why This Recipe Works
Heavy cream is mostly fat, which is why a classic potato gratin can carry more calories than the ham beside it. Milk thickened with a little flour gives you the same silky sauce that clings to every slice, at a fraction of the calories.
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Blended cottage cheese and Parmesan do two jobs. They make the sauce taste rich and cheesy, and they add real protein to a side dish that usually has almost none. More protein in the meal helps you feel full sooner, which makes grazing all afternoon less tempting.
Many women I coach tell me they skip the potatoes at holiday meals, then end up picking at them straight from the pan later. A version you can serve yourself at a normal portion works far better than a dish you avoid and then overeat.
A Few Notes on the Ingredients
Yukon Gold potatoes at 2 pounds are naturally buttery and hold their shape, so they taste rich without cream. No need to peel them. The thin skins add a little fiber and save you ten minutes.
Low fat milk at 2 1/2 cups is the base of the sauce. A tablespoon of butter and 3 tablespoons of flour thicken it, and 4 cloves of garlic cooked in that butter give it real flavor.
Low fat cottage cheese at 1/2 cup, blended completely smooth, melts into the sauce. Nobody will taste cottage cheese. Nonfat Greek yogurt works too if you whisk it in off the heat.
Parmesan and Gruyere are strong cheeses, so a little goes a long way: 1/3 cup of Parmesan in the sauce and 2 ounces of Gruyere on top. Sharp cheddar is a fine swap for the Gruyere. A pinch of nutmeg is the classic gratin trick that makes it taste finished.
Healthy Scalloped Potatoes
Ingredients
Equipment
Method
- Heat the oven to 375F. Lightly grease a 2-quart baking dish, about 11×7 or 8×8 inches.
- Scrub the potatoes and slice them 1/8 inch thick with a mandoline or a sharp knife. Keep the slices in a bowl without rinsing them; the starch helps thicken the sauce.
- Blend the cottage cheese with 1/4 cup of the milk until completely smooth. Set it aside.
- Melt the butter in a medium saucepan over medium heat. Mince the garlic, add it, and cook for 1 minute. Whisk in the flour and cook for 1 minute more.
- Slowly whisk in the rest of the milk, then add the thyme, salt, pepper, and nutmeg. Simmer, whisking often, for 3 to 5 minutes, until the sauce coats the back of a spoon.
- Take the pan off the heat and whisk in the blended cottage cheese and the Parmesan until smooth.
- Layer a third of the potato slices in the dish, overlapping them, and pour a third of the sauce over. Repeat two more times. Press the top layer down so the slices are mostly covered by sauce.
- Cover tightly with foil and bake for 40 minutes. Uncover, scatter the shredded Gruyere over the top, and bake 25 to 35 minutes more, until the top is golden and a knife slides easily through the center.
- Let the potatoes rest for 15 minutes before serving so the sauce sets.
Nutrition
Notes
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- Greek yogurt instead of cottage cheese: use 1/2 cup nonfat Greek yogurt, whisked in after the sauce comes off the heat so it stays smooth.
- Sharp cheddar: swap the Gruyere for 2 ounces of sharp cheddar for a more classic American flavor.
- Half sweet potato: replace half the Yukon Golds with thin-sliced sweet potato for color and a little more fiber.
- Ham and potatoes: fold 1 cup of diced leftover ham into the layers for a one-dish dinner with more protein.
- Lighter still: replace a third of the potatoes with thin-sliced cauliflower or turnip. It bakes in the same time.
Storage, Leftovers, and Serving
For make-ahead, bake the dish fully up to 2 days before Christmas, cool it, cover, and refrigerate. Reheat covered at 350F for 25 to 30 minutes, then uncover for the last 5 minutes to crisp the top. Chilled potatoes also cut into neater squares.
Leftovers keep 4 days in the fridge. You can freeze them for up to 2 months, but the sauce can turn a little grainy, so the fridge is the better bet. Reheat single portions covered in the microwave or in a 350F oven.
These potatoes were made for my honey Dijon glazed ham. Add something green like maple balsamic Brussels sprouts or green bean casserole without canned soup, and the plate is done. More sides are in the holiday recipes.
Frequently Asked Questions
Can You Make Scalloped Potatoes Without Heavy Cream?
Yes. Low fat milk thickened with a little flour and butter makes a smooth sauce that coats the potatoes the same way cream does. Blended cottage cheese and Parmesan add the richness back. Simmer the sauce until it coats a spoon before it goes over the potatoes.
How Many Calories Are in Healthy Scalloped Potatoes?
One serving of this recipe has about 200 calories and 11 g of protein, calculated from the ingredients. A classic version made with heavy cream and plenty of cheese often runs about 300 calories or more per serving.
Can I Make Scalloped Potatoes Ahead of Time?
Yes, and it is the easiest way to serve them. Bake them fully up to 2 days ahead, refrigerate covered, then reheat covered at 350F for 25 to 30 minutes. Assembling them raw and baking later can turn the potatoes gray, so bake first.
Why Are My Scalloped Potatoes Still Hard?
Usually the slices are too thick or the foil came off too early. Slice them 1/8 inch thick with a mandoline or a sharp knife, bake covered first, and test the center with a knife before uncovering.
Your This-Week Plan
Make a half batch this week in an 8×8 pan next to a roast chicken or a piece of fish. You will learn exactly how long your oven needs to make them tender, and you will have a few easy lunches ready too.
This article is for general education and isn’t medical or nutrition advice. Nutrition values are calculated from the listed ingredients and will vary with brands and substitutions. If you have a health condition, follow a low-sodium diet, have a food allergy or lactose intolerance, or take medication, please check with your doctor or a registered dietitian before changing how you eat.
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