These healthy scalloped potatoes are deliciously guilt free! This dish uses Greek yogurt in place of heavy cream to keep it healthy and tasty!
These scalloped potatoes are absolutely divine. They are crisp on top, and the potatoes are soft. The Greek yogurt adds a creamy texture and the garlic and cheese add the perfect flavor. The result is a velvety, cheesy side dish that could overtake the main dish at your next Sunday dinner!
How to Make the Best Healthy Scalloped Potatoes
While the full recipe instructions are available below, here are some tips to make the best healthy version of scalloped potatoes.
Slicing Potatoes: slicing your potatoes evenly is an integral aspect of this recipe. The potatoes need to be evenly and thinly sliced. This is important because it allows the potatoes to cook at the same rate. Achieving this even and thin slicing can be difficult by hand. For this, I use my OXO Good Grips handheld mandoline slicer. I have told you about this handy gadget before, but needed to mention it again. It is affordable and works amazingly. I use it for all sorts of slicing tasks with ease!
Potato Selection: you should use either Russet or Yukon Gold potatoes. The selection of which potatoes to use is important because it impacts the thickness of the sauce and structure of potatoes once cooked. While the russet potatoes will give the sauce a thicker texture due to its higher starch content, the Yukon gold potatoes will hold their shape better. Either type of potato will work well in this recipe, so pick whichever is easiest for you to use.
Greek Yogurt: to create the sauce to add between the layers of potatoes, mix non-fat plain Greek yogurt with water and heat in a small saucepan. It may seem unlikely to create the creamy texture you would expect, but it makes the most amazing velvety sauce for your potatoes!
Breadcrumbs: while I topped my scalloped potatoes with a small amount of panko breadcrumbs, this can be eliminated to make the recipe gluten free.
Enjoy this healthy yet delicious side dish in your next Sunday night dinner!
2 lb either russet or Yukon gold potatoes, sliced evenly into 1/4 inch thick rounds
1 tsp olive oil
1/2 cup white onion, diced (approximately 1/4 medium sized onion)
4 garlic cloves, crushed
2 tsp panko bread crumbs
1 cup non-fat plain Greek yogurt
1/2 cup water
salt and pepper, to taste
2 tsp fresh thyme
1/2 cup grated light marble cheddar cheese
1/4 cup grated parmesan cheese
Preheat oven to 400F. Spray a 9×13 baking dish with non-stick spray.
Heat a small saucepan on medium-low heat. Add olive oil and onions and sauté until the onions soften, approximately 2 to 3 minutes. Add the garlic and thyme, and salt and pepper, and sauté until fragrant, approximately 1 to 2 minutes. Add the Greek yogurt and water and whisk together, until the sauce thickens.
Layer half of the potato rounds on the bottom of the pan. Spread half of the sauce from the saucepan on top of the potatoes and half of the marble cheddar. Spread the rest of the potato rounds, then top with the remaining sauce, marble cheddar, parmesan, and bread crumbs.
Bake in the oven for approximately 1 hour to 1 hour and 15 minutes, until the top and edges are browned and the potatoes are fork tender. Let the potatoes cool for 5 to 10 minutes before serving.