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Scalloped Potatoes
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5 from 2 votes

Healthier Cheesy Scalloped Potatoes

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!
Prep Time10 minutes
Cook Time55 minutes
Course: Side Dish
Cuisine: Gluten-free
Servings: 6 -8
Author: Lexi


  • 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.
  • Slice the potatoes using a mandolin or sharp knife. Try to have your potato slices cut evenly, about 1/8 inch thick! 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.
  • Make ahead: 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.


Serving: 6g | Calories: 343kcal | Carbohydrates: 35.5g | Protein: 13.5g | Fat: 17.4g | Saturated Fat: 10.4g | Cholesterol: 50mg | Sodium: 520mg | Fiber: 3g | Sugar: 4g