Skinny Scalloped Potatoes

This Skinny Scalloped Potatoes recipe offers a lighter take on the classic comfort food favorite. Thinly sliced potatoes are layered with minced garlic, Swiss cheese, and sweet pimientos, then baked in a savory broth until tender and golden. The use of reduced-fat cheese and controlled butter amounts helps keep the dish satisfying without being overly heavy. It features a creamy texture and rich flavor profile, making it an excellent side dish for roasts or as a standalone vegetarian main. Perfect for family dinners, potlucks, or holiday gatherings, this casserole delivers home-style warmth with every bite.

Cooking Method: Baking

Cuisine: Global

Courses: Side Dishes

Difficulty: Advanced

Servings: 8

Calories: 262.2

Dietary: Gluten-free

Description

This Skinny Scalloped Potatoes recipe offers a lighter take on the classic comfort food favorite. Thinly sliced potatoes are layered with minced garlic, Swiss cheese, and sweet pimientos, then baked in a savory broth until tender and golden. The use of reduced-fat cheese and controlled butter amounts helps keep the dish satisfying without being overly heavy. It features a creamy texture and rich flavor profile, making it an excellent side dish for roasts or as a standalone vegetarian main. Perfect for family dinners, potlucks, or holiday gatherings, this casserole delivers home-style warmth with every bite.

Ingredients

3 pound Potatoes, peeled and cut

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C).
2
Grease a 9x13-inch (or 3-quart) baking dish with half of the unsalted butter.
3
Peel potatoes and slice them into 1/8-inch thick rounds.
4
Divide the sliced potatoes, minced garlic, salt, pepper, grated Swiss cheese, and drained pimientos into four equal portions.
5
Layer 1: Arrange a single layer of slightly overlapping potato slices to cover the bottom of the dish. Sprinkle with one-quarter of the garlic, salt, pepper, and cheese.
6
Layer 2: Add another layer of potato slices. Sprinkle with one-quarter of the garlic, salt, pepper, and cheese. Distribute all the pimientos evenly over this layer.
7
Layer 3: Add a third layer of potato slices. Sprinkle with one-quarter of the garlic, salt, pepper, and cheese.
8
Layer 4: Add the final layer of potato slices. Sprinkle with the remaining garlic, salt, pepper, and cheese.
9
Pour the heated chicken broth evenly over the entire casserole.
10
Dot the top with the remaining unsalted butter.
11
Bake uncovered for 90 minutes, or until potatoes are tender and the top is golden brown.
12
If the top begins to brown too quickly, loosely cover the dish with aluminum foil for the last 15 minutes of baking.
13
Remove from oven and let rest for 10 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 262.2kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.4mg1%
Total Carbohydrate 57.9g20%
Dietary Fiber 7.5g30%
Sugars 2.7g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 350ÃÂ°F oven until warmed through.

Substitution: For a lighter version, use low-fat Swiss cheese and reduce the quantity to 4 ounces (1 cup grated), using it only on the second and fourth layers.

Variation: Use vegetable broth instead of chicken broth for a vegetarian version.

Tips: Ensure potato slices are uniform in thickness for even cooking. Drain pimientos well to prevent excess moisture in the casserole.

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Read it online: https://www.chefs-mate.com/recipe/skinny-scalloped-potatoes/