Creamy, comforting, and surprisingly light—these Healthy Scalloped Potatoes are the perfect side dish for any meal. Thinly sliced potatoes are layered in a velvety, lightened-up sauce to deliver all the cozy flavors you love without breaking the macro bank!
About This Recipe
Potatoes are one of my favorite side dishes and the best part? There are SO many ways to enjoy them! You can roast them, smash them or fry them!
Scalloped potatoes have always seemed like a fancy recipe reserved for special occasions since they are so rich. But now you can enjoy this lightened up version for any occasion without worrying about breaking the macro bank or just whip them up to pair with your favorite weeknight protein.
What’s the secret? Cottage cheese! By swapping the heavy cream for cottage cheese these scalloped potatoes strike the perfect balance between indulgent and nutritious. And bonus: they reheat beautifully so leftovers are just as delicious!
Ingredients and Substitutions
- Potatoes: You’ll need 2lbs of russet potatoes sliced into very thin rounds .
- Chicken broth: Chicken or vegetable broth will both work!
- Low-fat cottage cheese: The secret ingredient to making these scalloped potatoes creamy and cheesy while keeping them macro-friendly! Also, adds protein!
- Garlic: Fresh garlic or garlic cubes (my preference) both work great.
- Seasoning: Onion powder, dried thyme, dried parsley, kosher salt and black pepper.
- Cheese: Obviously fresh shredded is going to be best here! You just can’t beat the creaminess and meltiness. I used sharp white cheddar but you can use any cheese you love for these!
- Fresh chives: For topping!
Dietary Adaptations
GF/DF: I’ve not made this dairy-free… but you could try swapping in DF ricotta or Forager plant based sour cream in place of the cottage cheese. Then use your favorite DF cheese for the top.
How To Make
- Preheat your oven to 450 F.
- Spray a nonstick sheet pan well with cooking oil and set it aside.
- Blend together broth, cottage cheese, garlic, and dried spices.
- Wash, scrub, and dry the potatoes and slice them into thin rounds. A mandolin makes this so quick and easy! You want them about ⅛ inch thick. Spread them out on your sheet pan and pour the cottage cheese mixture over the top. You can gently toss them around a bit, or toss in a large bowl before adding to the pan. Spread them out evenly on your sheet pan. They’ll be overlapping and somewhat stacked, but just an inch or so high. If making a larger recipe, use an XL sheet pan, or spread between two pans.
- Sprinkle the top with grated cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 25 minutes until the top is browned and bubbling, and potatoes are tender. Garnish with fresh chives and enjoy!
Helpful Tips
- Slice potatoes evenly: Try to slice your potatoes into even-sized thin rounds so that they will bake evenly! I love using a mandolin to make this so quick and easy! Slicing the potatoes unevenly can cause some potatoes to not bake in time while others will be overdone.
- Don’t overcrowd the pan: Spread the potatoes out evenly on your sheet pan. A little overlapping is okay but if you’re making a larger recipe, use an XL sheet pan, or spread between two pans.
- Extra toppings: We loved how this turned out! But it’s obviously not your typical, rich, CREAMY scalloped potatoes. For those who need a little more decadence, you can serve some sour cream or butter on the side. You could also add extra cheese to half of the pan. Or of course all of the pan!
Serving Suggestions
These lightened-up potatoes are perfect for serving for a holiday meal like Easter or just pairing with your favorite weeknight protein. A few of my favorite pairings include:
- Baked Yogurt and Herb Chicken Breasts
- Best Marinated Flank Steak
- Cuban Grilled Pork Tenderloin
- Herby Mediterranean Grilled Chicken Tenderloins
- Crispy Garlic and Thyme Chicken
- Balsamic Grilled Flank Steak
For More Delicious Side Dish Recipes
- Lightened-Up Roasted Baby Potatoes
- Super Simple Roasted Sweet Potatoes
- Macro Friendly Loaded Smashed Potatoes
- Smashed Potatoes with Creamy Chimichurri
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Healthy Scalloped Potatoes
Ingredients
- 2 lb russet potatoes sliced into very thin rounds (896g)
- ½ cup chicken broth 120g
- 1 ¾ cups low-fat cottage cheese 400g
- 5 frozen garlic cubes or minced cloves
- 2 ½ tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp kosher salt
- ½ tsp pepper
- 1 cup sharp white cheddar grated (120g)
- ¼ cup fresh chives chopped (10g)
Instructions
- Preheat your oven to 450 F.
- Spray a nonstick sheet pan well with cooking oil and set it aside.
- Blend together broth, cottage cheese, garlic, and dried spices.
- Wash, scrub, and dry the potatoes and slice them into thin rounds. A mandolin makes this so quick and easy! You want them about ⅛ inch thick. Spread them out on your sheet pan and pour the cottage cheese mixture over the top. You can gently toss them around a bit, or toss in a large bowl before adding to the pan. Spread them out evenly on your sheet pan. They’ll be overlapping and somewhat stacked, but just an inch or so high. If making a larger recipe, use an XL sheet pan, or spread between two pans.
- Sprinkle the top with grated cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 25 minutes until the top is browned and bubbling, and potatoes are tender. Garnish with fresh chives and enjoy!
Notes
Nutrition
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