Low-Fat Scalloped Potatoes

6-8 servings

Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: Calories 290; Fat 7 g (Saturated 4 g); Cholesterol 22 mg; Sodium 546 mg; Carbohydrate 46 g; Fiber 3 g; Protein 10 g

Photograph by Andrew Mccaul

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    You can substitute the gruyere cheese with swiss cheese
    This is awesome!! I added shredded cheese to the milk mixture as well as on top. A big hit with us!!
    Our family loved these just as much as regular scalloped potatoes. I thought they were very flavorful. My only recommendation is to cook the potatoes in the boiling water a little less - maybe about 5 or 6 minutes until they just soften. I cooked them 8 minutes, and they were too tender and falling apart when I gently mixed them with the cream sauce. I LOVE that these are so much healthier than regular scalloped potatoes and that they cook a lot quicker!
    These were just awful, flavorless and a complete waste of time. I was mortified that I served these to a guest.
    we liked it and my husband is a very picky eater!
    This was so delish!! The only thing I will say is that I halved the recipe (because there are only 3 of us and the potatoes did not need to boil for 8 minutes. They fell apart, unfortunately. Next time, I will boil them a little less so they stay in tact. These were SO good!!
    It wasn't out of this world good but it wasn't a trash can dish
    Easy and yummy! 
    I added sauteed onions and carrots.  
    I didnt have nutmeg so I had to go without...
    I made them last night and they were perfect and delicious! My husband had 3 helpings.......best part is they were so easy to make! Not one bad thing to say about this recipe! I will say if you like a little more "spice" you may want to add more but I eat all my food 
    on the "plain" side, so these were prefect for me. My husband likes more "spice " in his food, but he loved these potatoes they way I made them....
    great food
    Very easy and good.
    I love scallpoed potatos...i made them for mothers day to show my mom how much I love her because those are her favorIte


    They were very good and a healthier alternative to regular potatoes.
    im a new cook and i'm definatly gonna try this based on all the reviews i should totally make this!
    The recipe says to cook the potatoes until they are just tender (8-10 mins). I waited for the water to boil, cooked them longer than 10 mins and still after baking in the oven the potatoes were too firm. I even sliced them thin with a mandolin slicer. I would advise boiling the potatoes longer and cooking in the oven on 400. Additionally the flavor was a bit bland even for being low-fat.
    I was nervous making this recipe because I've never had Gruyere cheese but it came out pretty good. I think using onions, a little parmesean cheese and garnishing with chives would make this even better. It was a quick and easy recipe nontheless!
    omg! I just finished making it! It was amazing and very easy.
    Me family loved it! I doubled the recipe, added ham and sauteed onions. Definitely a keeper!
    To me, this is the perfect scalloped potatoes recipe. I had a little fresh garlic butter leftover that I was using for bread, so I used that. Then I added an equal amount of extra-sharp cheddar to the gruyere and substituted 2% milk - as that's what I had. These were my only changes. Not overly heavy; plenty flavorful.
    Yes! Finally a scallop POTATO recipe that really makes the potato the star. Not a lot of glitz and glamour. Just a simple lighter version of a recipe that usually has just way too much going on. Loved this tasty dish and am planning on making it when my family visits next week because it is so easy to make and is a side dish that will support, not overwhelm the main dish!! Thanks Food Network Magazine for lightening up this sometimes very heavy dish!
    I wouldn't even give them one star but I have to to rate them. These were tasteless and I even added a little more cheese to the top. I'm sorry I didn't try them before serving them to company. A complete waste of time. Go for the real thing.
    Good, nothing special. Just Scalloped Potatoes but a good recipe none the less.
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