Cheesy Scalloped Potatoes (Lightened Up)

Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

These easy, Cheesy Scalloped Potatoes are about to become a new go-to side for holiday entertaining! Creamy, just the right amount of cheese, lightened up, and baked to perfection! My holiday meals will be complete with this creamy au gratin scalloped potato recipe.

Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

Cheesy Scalloped Potatoes

How do you make homemade scalloped potatoes

Have you ever have scalloped potatoes? They are made with thinly sliced potatoes (this is the mandolin we recommend), an epic cheese sauce, and then baked to a crispy-topped perfection. So much flavor! This lightened up version is easy to make and so delicious.

Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

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This is a holiday must-make this year and for years to come. It will definitely be on our table! Grab my other healthy and gluten-free Thanksgiving recipes!

Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

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Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

Cheesy Scalloped Potatoes

Prep Time 15 minutes Cook Time 40 minutes Serves 6

Ingredients

  • 2 tablespoons grass-fed butter, divided
  • 6 large yukon gold potatoes, peeled and sliced thin
  • 1 onion, sliced thin
  • 1/2 teaspoon sea salt 
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1 tablespoon arrowroot
  • 2 cups almond milk or dairy-free milk of choice
  • 2 cups cheddar cheese
  • 6 large yukon gold potatoes, peeled and sliced thin
  • Top with herbs of choice: thyme, scallions, parsley

Directions

  1. Pre-heat the oven to 400°F. Grease an 8" casserole dish with butter and set aside.
  2. In a dutch oven or large saucepan, melt 1 tablespoon of butter over medium heat. Add onion and cook until onion is translucent and starting to soften, about 5 minutes. Add remaining tablespoon of butter, salt and pepper, all spices and arrowroot then stir until melted and combined.
  3. Slowly whisk in almond milk, a half cup at a time until completely combined. Increase heat to medium and cook for 10 minutes, stirring occasionally until the sauce has darkened in color and thickened.
  4. Remove from the heat and stir in the 1-3/4 cups cheddar cheese until melted. Add sliced potatoes and mix to combine.
  5. Pour in the casserole dish, and smooth down. Top with remaining cheddar cheese and bake for 40 minutes uncovered, until the potatoes are cooked through and a knife can easily be inserted.
  6. Top with herbs of choice: thyme, scallions, parsley and serve warm!
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