Light Easy Cheesy Scalloped Potatoes

A crowd favorite for Easy Lighter Scalloped Potatoes made with a garlicky milk sauce and covered in cheese. The perfect cheesy scalloped potatoes recipe you’ll want all year round!

How to Prepare Scalloped Potatoes?

• Peel the potatoes then slice into 1/8″ thick slices using a mandoline, if you don’t have one you could use a hand held slicer or obviously a knife. (here’s the mandoline I use)
• Once the potatoes are sliced add them to a big bowl of cold water. This will allow some of the starch to get out of the potatoes.
• Before adding the sliced potatoes to a casserole dish, pat dry.

How to Cook Scalloped Potatoes?

• For this recipe I did a two step cooking process, stove and oven.
• Assemble the scalloped potatoes by layering potatoes, cheese, seasonings and more potatoes.
• Then I made a seasoned milk mixture on the stove that took maybe 2-3 minutes. I poured the hot milk mixture over the assemble scalloped potatoes, this started the cooking process.
• I finished it with more cheese on top and placed it in the oven to cook throughout and brown on top.

How to thicken scalloped potatoes? 

• Even though I didn’t thicken the sauce in this recipe you’d just follow these instruction for  thicker sauce.
• Once you have the milk mixture (in the recipe below) made. Remove 2 tablespoons of the milk and place in a small bowl along with 1 tablespoon of cornstarch.
• Using a fork, mix the cornstarch and milk mixture together until there are no more lumps.
• Pour the cornstarch mixture back into the pot of milk and whisk together.
• Let cook for 1 more minute, this should thicken up the sauce.

Ingredients

• 3 lbs. of yukon gold potatoes, peeled and thinly sliced to 1/8″ thick pieces (I used a madoline)
• 1 cup 2% milk
• 1 tablespoon unsalted butter
• 1 large garlic clove, minced
• 1 tablespoon fresh thyme
• 1 cup shredded aged white cheddar cheese
• 1/2 cup grated parmesan cheese
• pinch of nutmeg
• salt & pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Spray a 13×9″ baking dish with cooking spray. (I used the butter PAM)
3. Add thinly sliced potatoes to a large bowl with water. This will keep the potatoes from browning.
4. To a small sauce pan add milk, garlic cloves, nutmeg and fresh thyme. Bring to a boil then add butter. Stir while the butt melts. Set aside.
5. Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
6. Cover with half the shredded white cheddar cheese and half the parmesan cheese.
7. Arrange the remaining potatoes. Season with salt and pepper.
8. Pour the milk mixture of the potatoes, making sure to evenly coat.
9. Finish with remaining white cheddar cheese and parmesan cheese.
10. Bake, uncovered, for 40 minutes or until potatoes are tender the top is slightly browned.
11. Serve!

FULL READING : https://www.joyfulhealthyeats.com/healthy-cheesy-scalloped-potatoes-recipe/

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