These easy, healthier Cheesy Scalloped Potatoes are a classic side dish! This lightened-up version has just the right amount of cheese and baked to perfection!
Cheesy Scalloped Potatoes Recipe
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. It’s the perfect side dish for a weekend feast or a holiday celebration.
Ingredients Needed for Scalloped Potatoes
- Yukon Gold Potatoes
- Cheddar Cheese
- Arrowroot Starch (this thickens the dish)
- Salt and Pepper
- Garlic Powder
- Onion Powder
- Dried Thyme
- Milk (we use Almond Milk)
How to Make Scalloped Potatoes
First you are going to start the sauce for the casserole on the stove. We made our casserole inside an oven-safe skillet to limit the number of dirty dishes. If you don’t have an oven-safe skillet you can cook the this in a regular 8″ baking dish (or one that is a similar size).
To make the cheese sauce you first cook down some onions, then add in some spices along with arrowroot starch. This is what we use to thicken the sauce. Next, whisk in some milk. We use almond milk to keep this a bit healthier, but you can use any milk you typically use. Then, we stir in the cheese.
Once we have our cheese sauce, the potatoes are combined with it and either smoothed over or topped with transferred to a casserole. Top with some additional cheese and bake until the potatoes are fully cooked through and the top is nice and toasty. Garnish with some fresh herbs and serve!
Make Ahead Instructions
The good news is that these scalloped potatoes can be made ahead of time! There are two ways to do this. The first is that the dish can be made entirely up until the point of baking. If you do prep the dish up to the point of baking, store it in the refrigerator for up to 24 hours. You may have to extend the baking time, since it was cold from the refrigerator.
The second way to make this ahead is to bake it entirely, and then reheat before serving. It can be made up to 1 day ahead of time. To re-heat, bake in a preheated oven at 350º until heated through, about 15 minutes.
If you like this healthy side dish recipe, check out these others:
- Maple Roasted Brussels Sprouts with Bacon
- Green Bean Casserole
- Creamy Spinach and Artichoke Chicken
- Harvest Salad with Maple Balsamic Dressing
Watch the video:
- 2 tablespoons grass-fed butter, divided
- 1 onion, sliced thin
- 1 tablespoon arrowroot
- 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
- 2 cups almond milk or milk of choice
- 2 cups cheddar cheese, divided
- 6 large yukon gold potatoes, peeled and sliced thin
- Top with herbs of choice: thyme, scallions, parsley
- Pre-heat the oven to 400°F. Grease an 8" casserole dish with butter and set aside.
- In a large pan, 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, arrowroot, salt, pepper, garlic powder, onion powder, thyme and paprika and stir together until melted.
- Slowly whisk in 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.
- Remove from the heat and stir in the 1-3/4 cups cheddar cheese until melted. Add sliced potatoes and mix to combine.
- 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.
- Top with herbs of choice: thyme, scallions, parsley and serve warm!
- Alternatively, you can cook this in a large oven-safe skillet and make the casserole directly in the skillet, as shown in the photos.
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