Skinny Scalloped Potato Gratin Recipe

Skinny Scalloped Potato Gratin
Skinny Scalloped Potato Gratin

Skinny Scalloped Potato Gratin Recipe

Skinny Scalloped Potato Gratin

Thinly sliced yukon gold potatoes, layered and baked in a light buttery sauce and shredded cheese. So good without the guilt!

This is one of those dishes that exceeded my expectations, you can use red potatoes or new potatoes, but I really love the buttery texture of yukon gold. The only thing I urge to ensure the potatoes are cooked and tender is that you slice the potatoes 1/8 inch thick, a mandoline really makes this easy. Any thicker and you’ll have to adjust the baking time.

This is a must for Thanksgiving!

Skinny Potato Gratin

Servings: 7 • Size: about a cup (1/7th) • Points +: 3 pts • Smart Points: 6

Calories: 160.2 • Fat: 4.4 g • Carbs: 24.6 • Fiber: 1.8 • Protein: 7.2 g • Sugar: 2.6

Sodium: 42.6 mg (without salt)



olive oil spray (I used my misto)

6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled)

2 tbsp light butter, melted

salt and fresh pepper to taste

1/2 tsp garlic powder

3 oz (3/4 cup) shredded reduced fat Cheddar (I used Cabot)

1 cup fat free milk

1 bay leaf

pinch freshly grated nutmeg

2 tsp thyme



Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray.


In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.


Keywords: Skinny Scalloped Potato Gratin

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