I’ve been blogging since 2010 and I can’t believe I haven’t shared a recipe for scalloped potatoes. Scalloped potatoes are basically thinly sliced potatoes baked in a cream sauce. To make them more WW friendly, I used low-fat cheddar and 1% milk instead of full-fat cream. Cheddar cheese and crumbled bacon take scalloped potatoes to the next level! No one will know these potatoes weren’t made with all the extra fat.
Easter is the next major Food Holiday coming up and you’re going to want to serve these cheesy scalloped potatoes for your meal. Serve this cheesy scalloped potatoes with Air Fryer Steak, Meatloaf, a ham, or even Ina Garten’s recipe for Perfect Roast Chicken.
If you’ve never made scalloped potatoes before you’ll be surprised at how easy they are! I know I was.
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How to Make Cheesy Scalloped Potatoes
- Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
- In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in milk and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
- Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
- Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
- Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving
Tips for Scalloped Potatoes
1. Choose the Right Potato
- Yukon Gold – buttery, holds shape well.
- Russet – super tender and starchy, but can get a bit mushy (still delish though).
2. Slice Them Thin & Even
- Aim for ⅛-inch thick slices. A mandoline is your best friend here.
- Even slices = even cooking.
3. Season Between Layers
- Salt, pepper, and maybe a bit of cheese between each layer = major flavor boost.
- Don’t just season the top—season as you go!
Scalloped Potato Recipe Faqs
Sure, can! Freeze them in airtight container for no longer than 3 months.
Use already cooked bacon and heat it up in the microwave for 15 seconds. Much easier and no grease splatter everywhere!
Assemble scalloped potatoes as directed but instead of using a casserole dish place all the ingredients in a slow cooker.
Cook on high for 4 to 5 hours or on low for 8.
Scalloped potatoes are layers of thinly sliced potatoes and cooked in a heavy rich cream sauce with herbs. For Gratins, slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill (broiler) usually with bread crumbs on top.
- Trisha Yearwood's Country Quiche
- Alton Brown’s City Ham
- Weight Watchers Breakfast Casserole with Ham
- Fruit Cocktail Salad
- Bubble Up Biscuits and Gravy
Other Potato Recipes
- Cheesy Hashbrown Casserole - aka Funeral Potatoes
- Air Fryer Baked Potatoes
- Baked CHicken Broccoli and Sweet Potatoes
- Twice Baked Potatoes with Bacon and Cheddar
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Cheesy Scalloped Potatoes
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 35 min
- Yield: 6 to 8 1x
- Category: Medium
- Method: Oven
- Cuisine: American
Description
Scalloped potatoes are basically thinly sliced potatoes baked in a cream sauce. To make them more WW friendly, I used low-fat cheddar and 1% milk instead of full-fat cream.
Ingredients
- 2 slices bacon, chopped into 1" pieces
- 2 tbsp. light butter
- 2 garlic cloves, minced
- 3 tbsp. all-purpose flour
- 3 cups. Low-fat milk 1%
- 1 lb. russet potatoes, rinsed and scrubbed clean
- 1 c. Low-fat shredded cheddar
- ¼ c. finely chopped chives or scallions
- kosher salt
- Freshly ground black pepper
Instructions
-
Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
-
In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in milk and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
-
Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
-
Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
-
Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving
- Serving Size: 1 cup
Notes
myWW points: green 6, blue 6, purple 5
Nutrition
- Serving Size: 1 cup
- Calories: 228
- Sugar: 8.6g
- Fat: 5.8g
- Saturated Fat: 3.2g
- Carbohydrates: 29.6g
- Fiber: 2.5g
- Protein: 13.9g
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
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