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Scalloped Potato Gratin
Thinly sliced yukon gold potatoes are baked in a lighter greek yogurt-based creamy sauce and cheese for a lighter, healthier favorite holiday side dish!
free from: wheat/ gluten, soy, egg, fish, shellfish, tree nuts, peanuts
4.48
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votes
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Course:
Side Dish
Cuisine:
American
Prep Time:
30
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
10
Calories:
136
kcal
Author:
Lindsey Janeiro, RDN, CLT
Ingredients
2
lbs
yukon gold potatoes
peeled and thinly sliced into rounds no more than 1/4" thick
1
tbsp
extra virgin olive oil
¼
medium
yellow onion
finely chopped or grated
2
garlic cloves
finely chopped or grated
1
cup
nonfat, plain greek yogurt
½
cup
water
1
tsp
salt
½
tsp
ground pepper
½
tsp
dried thyme
1
cup
freshly grated cheddar cheese
¼
cup
parmesan cheese
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees. Prepare a 9x9” baking pan or pie pan by spraying or brushing with a little olive oil.
Heat olive oil in a 10-inch skillet over medium heat. Add onion and garlic and saute until translucent.
Whisk in ½ cup water, Greek yogurt, and spices. Turn off heat.
Layer half the potatoes in the bottom of the baking dish and top with half the creamy yogurt sauce, half the cheese, and all the Parmesan cheese.
Repeat with another layer of potatoes, sauce, and cheddar cheese.
Bake for 60-75 minutes, until potatoes are fork tender and top is covered in golden brown bubbly cheese.
Allow to cool slightly before serving and enjoy!
Nutrition
Calories:
136
kcal
|
Carbohydrates:
12
g
|
Protein:
8
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
14
mg
|
Sodium:
361
mg
|
Potassium:
423
mg
|
Fiber:
2
g
|
Vitamin A:
135
IU
|
Vitamin C:
10.7
mg
|
Calcium:
165
mg
|
Iron:
3.1
mg