Ok, I have a question for you all. Have you ever had a delicious tasting, SKINNY version of scalloped potatoes? Hmmm …. I thought not. After a lot of experimenting (and a couple of colossal failures) and a burning desire to create a very low cal recipe, I’ve come to the conclusion that it’s not possible! At least it’s not possible to make one that will satisfy MY taste buds. Hence the title, Lighter Scalloped Potatoes.
I spent a lot of time creating and re-creating some low-fat ideas but there was always something missing – mainly TASTE! I finally decided that scalloped potatoes is like apple pie, you just can’t skimp on the ingredients. You just have to pay attention to portion control. That does not mean we can’t make it a wee bit leaner but if you want the taste, you just gotta go for it.
I’ve switched from cheddar to gruyere in this dish and eliminated butter – yes, eliminated – and trust me, it’s ok. None of the ingredients in scalloped potatoes are unhealthy but when combined together it definitely creates some very rich flavors. I’ve also eliminated the bacon because we’re serving this along with ham for Easter dinner. If you’re like millions of others and can’t live without bacon, go for it but that means your piece is going to be very small!
I used mini potatoes and sliced them very thinly in order to skip the par boiling step and cut down on cooking time. If you have a mandolin it’s perfect to ensure they are evenly sliced.
A lot of low fat recipes suggest using milk but I tried it on my first go and I would definitely recommend taking a pass on milk and use half and half. Sadly, that dish went in the garbage. The milk just isn’t thick enough and you need the richer flavor. The combination of gruyere and parmesan cheese plus the cream was just right.
To ensure you get lots of flavor, take a piece of peeled garlic and rub it liberally on the bottom and sides of your dish. This eliminates the need for butter and adds that extra kick we love. Lots of fresh chives and parsley on every layer is important as well.
What kind of cook are you? Do you overcook or undercook? I have to be careful not to take out a dish too soon because I’m always worried about burning so I tend to undercook. I’m getting much better at leaving it in till the last minute though, where it achieves that perfect golden brown that’s going to make everyone want to dig in.
This is the last dish for the Easter menu series and I’ll be doing a round-up of them on Friday so you’ll have them all in one place for your holiday planning. I hope you’ve enjoyed this as much as I have. I’ve loved finding quick, easy and healthy ways to make your dinner special. Cheers!
- 1 clove of garlic
- 2 pounds of medium sized Yukon gold potatoes or mini potatoes (unpeeled, slice 1/8″ )
- 1 large yellow or white onion, thinly sliced
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 1/2 cups Gruyere cheese (or Swiss), grated
- 1/2 cup Parmesan cheese, grated
- 3 cups half and half (half milk, half cream)
- 1 bay leaf
- 1.5 teaspoons dried thyme
- a pinch of nutmeg
- Preheat oven to 375 F. Use as shallow a dish as possible while still allowing room for 3 layers.
- Rub the bottom and sides with garlic and layer the bottom with 1/3 of the potato slices. Season with salt and pepper. Add half of the onions and 1/2 cup of the Swiss Cheese. Sprinkle parsley and chives and a small amount of Parmesan.
- Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan.
- Do the same with 1/3 of the potatoes, adding salt and pepper, the remaining onions, 1/2 cup of Guyere/Swiss and parsley and chives. Top with a small amount of Parmesan.
- Add the remaining potato slices and season with salt and pepper.
- In a small saucepan, warm the cream, thyme, bay leaf and nutmeg. Do not bring to a boil. Pour over the potatoes.
- Top with remaining cheese and bake in the oven for 50 minutes. Be sure to check around the 30 minute mark and if the top is browning quickly, you may have to cover with aluminium foil for remaining time. Remove foil for last 5 minutes though.
- Top with parsley, and serve.