Low-Fat Scalloped Potatoes

  • Level: Easy
  • Yield: 6-8 servings
  • Nutrition Info
Save Recipe

Ingredients

2 tablespoons unsalted butter, plus more for the dish

Kosher salt

3 pounds Yukon gold potatoes, peeled and thinly sliced 

2 tablespoons all-purpose flour

1 cup low-fat milk (1%), at room temperature

1 cup whole milk, at room temperature

Freshly ground pepper

1/4 teaspoon freshly grated nutmeg

1/4 cup grated gruyere cheese

Directions

  1. Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof 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.
  2. 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.
  3. 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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Funeral Potatoes

Hasselback Potatoes

Scalloped Potatoes

Rosemary Roasted Potatoes

Hasselback Sweet Potatoes

Boiled Potatoes with Butter

Creamy Garlic Mashed Potatoes

Crash Hot Potatoes

🤤 More Drool-Worthy Recipes