Healthier Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

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 - Lexi's Clean KitchenCheesy 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. 

Cheesy Scalloped Potatoes - Lexi's Clean KitchenIngredients Needed for Scalloped Potatoes

  • Yukon Gold Potatoes
  • Cheddar Cheese
  • Onion
  • Arrowroot Starch (this thickens the dish)
  • Salt and Pepper
  • Garlic Powder
  • Onion Powder
  • Dried Thyme
  • Paprika
  • 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!

Cheesy Scalloped Potatoes - Lexi's Clean KitchenMake 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:

 

Watch the video:


 

Cheesy Scalloped Potatoes

Prep Time 15 minutes Cook Time 40 minutes Total Time 0:55 Serves 6

Ingredients

Directions

  1. Pre-heat the oven to 425 °F. Grease a casserole dish with butter and set aside.
  2. In a dutch oven or large saucepan, melt butter over medium heat. Add onion, salt, pepper, dried thyme and paprika. Cook until onion is translucent and starting to brown, about 5 minutes. Add garlic and whisk in arrowroot for about 3 minutes.
  3. Pour in milk and bring sauce to a boil. Once at a boil, lower heat and let simmer, uncovered, for 8-10 minutes or until the sauce is thick enough to coat the back of a spoon.
  4. Stir in 2 cups cheddar cheese. Lightly salt and pepper potatoes and add them to the sauce. Stir often for 10 minutes, or until potatoes start to soften.
  5. Transfer potato mixture to a greased casserole dish. Top with more cheddar cheese and bake for 30 minutes uncovered.
  6. Top with scallions and parsley or herb of choice and serve warm!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Classic Potato Latkes

These Gluten Free Classic Potato Latkes are just like grandma makes them, only made without any refined white flour! They have the classic delicious flavors you want, and I guarantee that nobody will know they are gluten-free!

Gluten Free Potato Latkes

Classic Gluten Free Latkes Recipe

There is almost nothing better than a crispy classic potato latke. Whether or not you serve yours with sour cream or applesauce, you are going to love this classic version, with straightforward flavor. The only difference here? It’s made with arrowroot starch to keep this gluten-free for those who need it. But don’t worry, nobody will notice the difference. Serve hot and crispy and make extra because these are going to go fast!

Ingredients for Potato Latkes

  • Russet Potatoes
  • Onion
  • Garlic
  • Eggs
  • Arrowroot Flour
  • Salt and Pepper
  • Oil, for frying

Classic Potato Latkes made gluten free

How to Make Gluten Free Latkes?

  1. First start by peeling the potatoes. Then grate the potatoes and the onions into a strainer lined with a cheesecloth and squeeze out as much moisture as possible. Place strained mixture into a large bowl and add in the remaining ingredients.
  2. Place oil into a large pan and heat the oil on medium-high heat.
  3. Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides.
  4. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
  5. Serve with applesauce or sour cream and enjoy!

Potato Latke Pro Tips:

  • Don’t wear a shirt you care about while making these! The oil can spatter.
  • Make a tiny one to test in case you want to adjust salt for remaining batches.
  • I keep my strainer near by so I can strain extra liquid as needed.
  • After grating potatoes, place into a bowl of cold water. This helps bring out some of the starch!

Gluten free latkes dipped into apple sauce

Do I need to peel potatoes for latkes?

Wash and scrub the potatoes if you want to keep the skins on, or peel them!

Fry the latkes an hour or two ahead, place them on baking sheets in a single layer, then re-heat them in the oven when ready to serve! They taste best when hot and crispy!

Gluten-Free Classic Potato Latkes

Other Hanukkah recipe favorites include: 

Watch the video:


Gluten-Free Classic Potato Latkes
Yields 10
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 6 potatoes (makes about 6.5 cups shredded potatoes)
  2. 2 medium onions (makes 1 cup grated)
  3. 2 cloves of garlic, minced
  4. 2 eggs
  5. 1 egg white
  6. 6 tablespoons arrowroot flour/starch
  7. 2 teaspoons fine sea salt
  8. 1/2 teaspoon pepper
  9. 1/2 cup of oil of choice, or enough oil to cover pan to a debt of 1/2 inch (I like avocado oil or extra virgin olive oil)
Instructions
  1. Peel and grate the potatoes. Grate the onions. Add grated mixture to a fine mesh strainer lined with a cheese cloth and strain as much excess water out as possible. Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
  2. Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
  3. Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
  4. Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning.
Notes
  1. Makes 10-12 large latkes.
  2. Paired with the Homemade Apple Sauce in the Lexi's Clean Kitchen Cookbook
Lexi's Clean Kitchen https://lexiscleankitchen.com/

 

 

Slow Cooker Baked Potato Bar

This Slow Cooker Baked Potato Bar is a delicious and fun DIY meal that is totally customizable. Everyone will love this meal, and it’s simple to put together!

Slow Cooker Baked Potato Bar ingredientsSlow Cooker Baked Potato Bar

We are all about easy and fun meal ideas, and this Baked Potato Bar dinner idea is just about the best there is! Not only is it super easy to make, thanks to making the “baked” potatoes in the slow cooker, but it’s also super delicious and fun for the whole family. Make the perfect baked potatoes right in your slow cooker, grab those toppings and off you go!

And this slow cooker Sweet Potato Bar is perfect for game-day! Such a perfect and simple dish! Get creative with this, and top with all of your favorite toppings!

Slow Cooker Baked Potatoes with toppingsWhat do you serve with slow cooker baked potatoes?

The key to setting up a good baked potato bar is to have variety of toppings! And to lighten it up, make a big giant salad to serve alongside the made up baked potato.

How do you bake potatoes for a potato bar?

There are so many options for making the potatoes for the potato bar. In the recipe, I talk about making the potatoes in the slow cooker, which is my favorite way. Check out that for the directions. Or you can roast the potato, or cook them in the instant pot.

To Roast Potatoes:

  1. Pierce about 8 holes in the potato.
  2. Bake in a preheated oven at 400ºF for 50-60 minutes, until cooked through

To Cook in the Instant Pot:

  1. Pierce about 8 holes in the potato and place on a steaming rack and put 1 cup water in the bottom of the Instant Pot liner.
  2. Cook whole potatoes on high pressure for 12 minutes, with a 10 minute natural pressure release.

Baked Potato Bar Toppings

  • Steamed or Roasted broccoli
  • Cheddar Cheese
  • Sour Cream or Cashew Cream
  • Shredded Chicken (Slow Cooker or Instant Pot or Store-bought Rotisserie)
  • Carnitas
  • Chopped Tomatoes
  • Chopped Scallions
  • Crispy Bacon
  • Hot Sauce
  • Spicy Mayo
  • Avocado
  • Beans
  • Salsa

Slow Cooker Baked Potatoes and toppings

If you like this fun dinner recipe, check out these others:

Slow Cooker Baked Potato Bar

Prep Time 5 min Cook Time 4 hr Total Time 4:05

Ingredients

Topping ideas

Directions

  1. Rub potatoes with melted butter on all sides.
  2. Prick with a fork then place into your slow cooker.
  3. Sprinkle generously with sea salt and set on high for 4 hours.
  4. At 2 hours, flip the potatoes.
  5. When potatoes are done, slice them in half lengthwise, and squeeze inward, from the ends, so the soft mashed potatoes fill the center.
  6. Top with desired toppings and serve hot.

Recipe Notes

  • If not using right away, store in the slow cooker on warm until ready to use.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Slow Cooker Baked Potato Bar

Potato Pesto Breakfast Skillet

Happy Friday, my friends! Since I’m newly working from my home office, breakfast has been a huge part of my morning. Fueling up for the day with a nice mug ‘o coffee and this skillet is just what I need!

 

For this week’s Healthy Food Friday with American Express I want to share with you an easy new favorite breakfast. Packed with protein, fats, and carbs to fuel you up for a work day or weekend adventure!

 

Potato Pesto Breakfast Skillet

This skillet is…

Flavorful

Healthy

Made with local, in-season ingredients

Satisfying

Loaded with delicious Basil-Kale Pesto

And oozing with perfectly cooked eggs

 

Potato Pesto Breakfast Skillet

 

Potato Pesto Breakfast Skillet

 

 

Potato Pesto Breakfast Skillet
Serves 2
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Pesto
  1. 1 cup fresh basil
  2. 1 cup fresh kale
  3. 1/3 cup raw slivered almonds or regular almonds
  4. 2 large cloves garlic
  5. 1 tsp lemon juice
  6. 1 tsp fine pink sea salt
  7. 1/2 tsp freshly ground pepper
  8. Optional: 1/4 tsp red pepper flakes
  9. 2 tbsp extra-virgin olive oil (code LEXI for 10% off)
Everything else
  1. 2 tbsp grass-fed butter or extra virgin olive oil
  2. 1 large Japanese sweet potato (or regular sweet potato), sliced thin
  3. 2-4 purple potatoes, sliced thin
  4. 4 organic, pasture-raised eggs
Instructions
  1. Heat oil or butter in a skillet
  2. Add in sliced potatoes and let cook for 5 minutes
  3. Add in 1 tbsp of water and cover skillet with a lid
  4. After 5 minutes, remove lid and toss potatoes
  5. While cooking a little while longer, toss pesto ingredients into your high-speed blender
  6. Pour pesto over potatoes and toss until fully coated
  7. Crack in eggs and let cook for 5-10 minutes (I cover mine for 3-4 minutes in the middle)
  8. Once egg whites are opaque, remove from heat, sprinkle with red pepper flakes and serve hot
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Potato Pesto Breakfast SkilletPotato Pesto Breakfast Skillet

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

Thanksgiving Leftover Breakfast Hash

This Thanksgiving Leftover Breakfast Hash is the perfect post holiday meal! It uses a mix of sweet and savory leftovers and will be a huge hit. It’s also a breeze to put together.

Thanksgiving leftover breakfast hash with a fried eggThanksgiving Leftover Breakfast Hash

We love non-recipe recipe’s over here, and this is the perfect one. While this Thanksgiving Leftover Breakfast Hash certainly is a recipe, it leaves a lot of room for creativity based off of what you served at your Thanksgiving meal. Using both sweet and savory elements, this hash uses Brussels sprouts, potatoes, turkey and even cranberry sauce to make the ultimate post holiday meal. Plus, we include some other options to use, just in case you don’t have all the components you need to make it!

Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and maybe even better than the actual Thanksgiving dinner.

 

Thanksgiving breakfast ideas for leftovers

Ingredients for Thanksgiving Leftover Breakfast Hash 

Here is what we included in our leftover hash. We went ahead and offered alternatives for each ingredient, just in case you don’t have all of the suggested ingredients.

  • Bacon: Start with fresh bacon here! 
  • Onion: Also, fresh. Using some fresh elements gives this a “new” feel to the hash.
  • Roasted Brussels Sprouts: If you didn’t have roasted Brussels, either use fresh or substitute in another hearty vegetable. Or alternatively you could use something like green beans, though you’d want to wait to add those until the end.
  • Roasted Potatoes or Sweet Potatoes: If you didn’t have these, go ahead and use fresh potatoes. You must blanch them first. To blanch them, boil them until they are just barely tender. Cook them for a few more minutes in the actual skillet with the other leftovers.
  • Leftover Turkey Meat: If there is one thing you likely have leftovers of, it’s this! If you didn’t you could substitute in cooked chicken.
  • Cranberry Sauce: This sweetness really brings the dish all together! If you didn’t have any leftover cranberry sauce, use a fresh apple. Add it to the skillet along with the Brussels sprouts so it can cook all the way through.
  • Salt and Pepper: Depending on how well seasoned your original food is will dictate how much seasoning you may need to add. Don’t add any until the end.

Thanksgiving leftover hash on a plate

If you like this breakfast recipe, try these others:

If you like this leftover Thanksgiving breakfast idea, check out these others:

Brussels Sprout Breakfast Hash

Prep Time 10 min Cook Time 20 min Total Time 0:30

Ingredients

  • 2 lb. brussels sprouts, cleaned, outer layer removed, and chopped somewhat fine
  • 6 strips nitrate-free bacon
  • 2 chicken sausages, chopped
  • 1 large orange sweet potato, cubed
  • 1 large white sweet potato (or red potatoes), cubed
  • 1 apple, cut into cubes
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp grass-fed butter or oil of choice
  • Himalayan sea salt, to taste

Directions

  • In a skillet heat oil and garlic
  • Add in onions and let sauté for 2 minutes
  • Add in cubed sweet potatoes and brussels sprouts (cut in half or quarters) and let cook for 5-7 minutes, mixing often, until soft
  • Add apple, cooked crispy bacon, and chicken sausage into the pan
  • Mix and cook for an additional 5-7 minutes until all the flavors are combined and brussels sprouts and sweet potatoes are soft
  • Serve plain or with eggs!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!