Some time ago, I made delicious swoon worthy scalloped potatoes. As the temperatures have dropped recently, my craving for creamy cheesy potatoes hit me square between my eyes. I was very tempted to make them again but, let’s be serious, it isn’t the most waist-friendly of dishes. So I decided I’d compromise with a lighter version this time around.
These potatoes were a hit!
The secret to this dish, and what makes it healthier, is that it calls for broth and milk instead of cream.. But you don’t miss the cream. Promise!
- 3 Tbsp butter
- 1 large shallot, peeled and thinly sliced
- 4 garlic cloves, minced
- 3 Tbsp all-purpose flour
- 1 c beef or chicken stock (i used beef)
- 2 c 2% milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp fresh thyme leaves, divided
- 4 lbs waxy potatoes, sliced into 1/8-inch rounds
- 1 1/2 c grated sharp cheddar cheese, divided
- 1/2 c freshly-grated parmesan cheese
- Preheat oven to 400 F.
- Melt butter in a large pan over medium-high heat. Add onion and garlic, then saute for 5 to 6 minutes until soft and translucent. Stir in the flour until it is evenly combined and saute for an additional 1 minute to cook the flour. Pour in the stock, and whisk until combined. add the milk, salt, pepper, and 1 tsp of thyme, and whisk until combined. Cook for an additional 1 to 2 minutes until the sauce comes to a simmer (not a boil) and thickens. Remove from heat and set aside.
- Meanwhile, grease a 9 x 13-inch baking pan with oil (I used avocado because i’m terrified of the smoke detector and avocado oil has a higher smoke point than olive oil). Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, then sprinkle evenly with 1 c of the shredded cheddar cheese, and all of the Parmesan cheese.
- Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 c of cheddar cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 25 to 30 minutes, or until the sauce is bubbly and the potatoes are cooked through.
- Remove from oven and sprinkle with the remaining 1 tsp thyme.
Now stand in front of the pan staring at it while it cools for 5 minutes or so. This is the hardest part if, like me, you have zero patience or self control .. because it looks and smells delicious. But trust me, you’ll burn your taste buds right off and won’t be able to taste anything if you dig in before this dish has a chance to cool!