Indulge in the wonderful taste and texture of Scalloped Potatoes—a side dish that’s perfect with so many meals.
I can easily eat an entire pan of scalloped potatoes, and that’s not a good thing. When I’m cooking for my family, I tend to serve it in a “one serving for you, two servings for me” fashion. It’s hard to control myself with a dish that’s so tasty. And on those occasions when I get a craving for scalloped potatoes and no one else is around? I skip the plate entirely. I know. Guilty as charged.
This is exactly why I had to come up with this recipe. Traditional scalloped potatoes can be heavy and, let’s face it, not the healthiest choice, especially if you enjoy them as often as I do. This version swaps in avocado oil and unsweetened almond milk, which makes it a bit lighter. While I’m not suggesting you make this every day, this recipe should make you feel better about serving up a generous portion to your family—and to yourself!
Scalloped potatoes are versatile enough to pair with just about any meat. This dish will quickly become your go-to side for everything from pork chops to roast chicken.
Another plus? The ingredients are simple and easy to find at any grocery store. These scalloped potatoes aren’t just an upgrade from regular potatoes—they’re an upgrade from traditional scalloped potatoes, too.
Are these Scalloped Potatoes healthy?
Using bone broth gives this recipe a healthy boost. Bone broth is a source of collagen, amino acids, and minerals that support joint health, gut health, and immune function. Using almond milk and skipping the butter not only makes the dish suitable for those who are lactose intolerant, but it also reduces the amount of saturated fat. If you want to make it vegan, simply replace the bone broth with vegetable broth.
Scalloped Potatoes Variations
Like most potato dishes, this one is easy to customize. Just keep in mind that a few of these tweaks might make it a little less healthy. For instance, if you’re craving cheesy scalloped potatoes, try mixing in a layer of shredded cheese and topping it off with even more cheese before broiling for a gooey, golden crust.
For a savory twist, add layers of thinly sliced ham between the potato slices. Just remember to go light on the salt, as ham can be quite salty. You could also swap regular potatoes for sweet potatoes. This not only adds a unique flavor, but it also bumps up the nutritional value, since sweet potatoes are high in vitamin A and have a lower glycemic index.
And if you’re in the mood to really indulge, go for the loaded version: add crumbled bacon, green onions, and a dollop of sour cream on top. It may not be the healthiest take, but sometimes you just have to treat yourself.
How to Make Ahead and Store
Allow the potatoes to cool to room temperature. You can either put them in an airtight container or wrap them in plastic/aluminum. They should keep in the fridge for up to 4 days. You can also freeze them for up to 3 months, though bear in mind that this may affect the texture. Allow the potatoes to thaw in the fridge before reheating in the oven or microwave.
Serving suggestions
Scalloped potatoes will pair beautifully with many meat dishes. Experience the joy of an Oven-Cooked Top Sirloin Steak without firing up the barbecue; this recipe will deliver a beautiful sear and melt-in-your-mouth texture straight from the oven. Another great idea for beef lovers is this Juicy London Broil. Don’t know what to do with those chicken breasts? Try this Easy Sesame Chicken. They’re made with a flavorful ginger marinade, grilled, and incredibly juicy. Finally, if you’re looking for real comfort food, try this Easy Turkey Meatloaf!
Recipe
Ingredients
- 2 tablespoons avocado oil
- 1 shallot
- 1 clove garlic
- 2 tablespoons flour
- ½ cup unsweetened almond milk
- 1 cup chicken bone broth
- 5 potatoes thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh thyme and chives finely chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Thinly slice the potatoes, approximately ⅛-inch thick. Using a mandoline will make the job easier.
- Toss potato slices with oil and evenly spread on a single layer on the baking sheet.
- Bake potato slices for 25 minutes.
- In a saucepan over medium heat, heat the avocado oil, shallot, and garlic until the shallot is translucent (1-2 minutes).
- Add flour, and cook for an additional 1-2 minutes.
- Whisk in the broth and milk, adding small amounts at a time.
- Stir until the mixture thickens, and allow to boil for 2 minutes.
- Season with salt and pepper.
- In a baking dish, layer the pre-baked potato slices and cream sauce. Finish with a cream sauce layer on top.
- Cover and bake for 10 minutes. Uncover, and bake for an additional 5 minutes.
- Allow dish to rest for 10 minutes. Garnish with fresh herbs.
Tips & Notes:
- Depending on the size of potatoes you are using, you may find it beneficial to add an additional ½ tsp salt and use ½ of a regular onion instead of a shallot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This was so good and pretty quick with the pre-baked potato slices. I used avocado oil and 1% milk (I didn’t have almond milk) and my husband asked me how much butter I used! None! I did add some leftover Easter ham, boosted the protein a bit. Added lots of flavor.
Great to hear this was a hit! Thanks for reading.