Lightened Up Scalloped Potatoes
Prep time
Cook time
Total time
This scalloped potatoes recipe is creamy, cheesy, and delicious but a little lighter with a couple of easy tricks.
Recipe type: Side Dish
Cuisine: American
Serves: 6-8
  • 2 tablespoons butter
  • 1 small brown/yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • ½ cup half and half
  • 1½ cups chicken stock
  • kosher salt
  • freshly ground black pepper
  • 3 pounds russet potatoes, sliced ⅛" thick (peeled or unpeeled)
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon fresh thyme leaves (optional)
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Melt butter and saute onions and garlic until onions are soft and translucent.
  3. Stir in flour and cook until it turns a light golden color.
  4. Add half and half and stock to onions and stir to combine.
  5. Add salt and pepper to taste. Continuing cooking, and stirring, until mixture thickens up.
  6. Lightly butter the bottom and sides of an 8"x8" baking pan.
  7. Layer half of the potatoes on the bottom of the pan.
  8. Top with half of the sauce and ¾ of the cheeses.
  9. Layer in the remaining potato slices, pour over the remaining sauce and sprinkle the top with the remaining cheese.
  10. Cover pan with foil and slide into the oven for 45 minutes.
  11. Remove the foil and bake for another 20-30 minutes until the sauce is bubbly and potatoes are cooked through (they should pierce easily with a fork).
  12. Remove from oven and sprinkle with thyme.
  13. Let sit for 20 minutes before serving. This allows more of the liquid to be absorbed back into the potatoes.
Recipe by My Man's Belly at