Some meals are just not complete without a dish or cheesy garlicky scalloped potatoes and this delicious version is syn free.
Dinner tonight was a very simple tray bake of chicken thighs with vegetables, but I really wanted a nice delicious side to go with it. The kids were a little bored of the usual roasted potatoes or syn free chips, but one thing they love is CHEESE. Give them anything topped with cheese and they will devour the plate without a fuss.
So I settled on a a dish of scalloped potatoes. But this dish is slightly different to the usual scalloped potatoes you might be accustomed to, thats likely to give you a heart attack just by reading off the ingredients list.
Traditionally scalloped potatoes is made with flour, butter, cream and cheese, all things which are high in syns. So I had to make a few swaps to make this Slimming World friendly and not so heavy on the waist line.
Usually to make a creamy white sauce I would use a little bit of cornflour, but knowing how much you love the SYN FREE recipes, I wanted to try and keep this syn free, by using just your healthy extra A allowance and I think this dish is perfect.
To get that creamy feel to the sauce that covers the potatoes before being topped with cheesy melty goodness. I use some laughing cow light, milk and a little chicken stock (you can use vegetable stock if you are vegetarian). Those 3 ingredients together make a lovely light creamy sauce. That when cooked with the potatoes, reduces down and adds a perfect flavour to this Syn Free Scalloped Potatoes Dish.
For the potatoes, I do recommend a yellow fleshed variety like Yukon Golds, as they have a lovely buttery flour. Try to avoid using floury potatoes, as remember we aren’t using any butter like in a traditional recipe, and floury potatoes just don’t have that flavour you want in this dish. In the UK, if you can’t get Yukon golds, I believe the elfe variety of potato is very similar, so look for that type if you can.
Of course there has to be some garlic too, because well garlic should be in everything (well pretty much everything). I don’t expect you to go adding it to a chocolate cake or similar, as that would just be weird. Although who knows there probably is some weird recipe out there for that kind of thing. But for savoury purposes, garlic is just perfect. Not a huge amount, 3 cloves is plenty, or 1 or 6, however much garlic you like, but for me 3 was the perfect balance. I also added in 1 finely chopped shallot, because well shallots and garlic together are even better.
For the potatoes you can slice with a mandolin slicer (those things scare me), or if you want to save your fingers or are slightly clumsy like me at times, you can just use a good sharp knife and slice the potatoes by hand (not too thick not too thin).
Once layered in a dish, all thats left to do is pour in the sauce and top with cheese, because you can’t have scalloped potatoes without cheese.
Once cooked I sprinkle with a little chopped parsley and chives, because I love a bit of green, it just makes it look all the more pretty.
Looking for some more recipes to try? – Previously on Slimming Eats
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You can then slice, serve and enjoy. My kids absolutely loved this recipe and it went perfectly with the chicken tray bake. I have the recipe for that coming very soon.
Syn Free Scalloped Potatoes
Prep
Cook
Total
Yield 5 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - syn free per serving
- Green/Vegetarian - syn free per serving
- WW Smart Points - 8
Ingredients
- 800g (28oz) of yellow fleshed potatoes (I recommend a waxy variety not floury) - peeled and sliced
- 3 cloves of garlic, crushed
- 1 shallot, finely chopped
- 4 laughing cow light - 1 HEa
- 1 cup of 2% milk - 1 HEa
- 1 cup of chicken or vegetable stock
- 60g cheddar - 2 HEa's
- 30g of parmesan - 1 HEa
- black pepper to season
- spray oil
- fresh chopped parsley
- fresh chopped chives
Instructions
- Preheat oven to 220c/425f (gas mark 7)
- Spray a frying pan over a medium high heat
- Add the shallot and garlic and fry for approx 3 mins to soften.
- Pour in the stock and simmer just till heated.
- Add to a jug and whisk in the laughing cow till all mixed in and melted. Then whisk in the milk till all combined.
- Layer the potatoes in a shallow oven proof dish (round or rectangle is fine)
- Pour the sauce over all the potatoes.
- Top with the cheddar and parmesan, season with a little black pepper.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes, until the cheese on top is all melted and golden.
- Sprinkle with fresh parsley and chives and then slice and serve with your choice of main dish.
- Enjoy!!
Notes
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.
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If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 245 | ||
% Daily Value | ||
Total Fat 8 g | 12% | |
Saturated Fat 5.3 g | 27% | |
Cholesterol 25.4 mg | 8% | |
Sodium 374 mg | 16% | |
Total Carbohydrates 30.7 g | 10% | |
Dietary Fiber 4.3 g | 17% | |
Sugars 5.3 g | ||
Protein 11.8 g | 24% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Hi I may be sounding really stupid asking this, but on the recipe you have down 5 HEA but on the extra easy plan only allowed to have 1 HEA. Do you use all that cheese in it or is that a selection of the different cheeses you can use with this dish. Thank you x
Hi Ali – the recipe does have 5 HEa’s but remember this dish serves 5 people, so 1 serving is only 5 HEa’s 🙂 – hope that helps
Hi Ali – the recipe does have 5 HEa’s but remember this dish serves 5 people, so 1 serving is only 1 HEa 🙂 – hope that helps
I’ve made this a few times now. It’s a fantastic side dish. Very filling! I like to serve it with the Garlic Chicken and French Bean Tray Dish. Delicious!!
This is my go to favourite, it goes with most things, grilled pork chops, salmon fillet and all sorts of things, fabulous recipe
This may be a dumb question but have you tried swapping the 2% milks for almond milk or skim milk?? Does it affect how the sauce combines or the taste?
Hi Hailey, I have only made this with 2% milk, so I can’t comment on if it will affect the taste. It certainly worth a try.
I used skimmed milk and it curdled
you need to use 2% milk (semi-skimmed) not skimmed milk I am afraid and make sure you whisk the laughing cow in until melted.
Hi Hun was just wondering if this dish can be frozen?
Hi Jo – I haven’t tried freezing this recipe, but it should freeze okay.
I have made this and it seems to still have a lot of fluid in it and potatoes still hard after an hour in oven, has anyone else had this. I double checked I used correct amounts can anyone shed any light for me what I may have done wrong please
It’s most likely the type of potatoes you used if they are still hard after that length of cooking time. Also ensure your potatoes are sliced really thin, best way to do this is with a mandolin slicer. As for excess liquid, their shouldn’t be an excess amount. I would couple check you have the correct measurements of liquids and potatoes using scales and accurate measuring cups.