These Scalloped Potatoes are a comforting, delicious side dish that's perfect for everything from weeknight dinners to special occasions. Layers of tender sliced potatoes are baked in a lighter creamy sauce until golden and bubbling, creating a dish that's simple to make and always a crowd-pleaser.
Whether you're serving them alongside a Sunday roast, grilled meats or your favourite holiday meal, scalloped potatoes are a classic for good reason. They can be prepared ahead of time, pair well with just about any main dish and are guaranteed to have everyone coming back for seconds.
Calories in Scalloped Potatoes
This recipe serves 5 and is 285 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Yellow-Fleshed Potatoes: Varieties such as Yukon Gold are ideal as they become beautifully tender while holding their shape during baking. Slice them as evenly as possible so they cook at the same rate.
- Garlic: Freshly crushed garlic adds plenty of flavour to the creamy sauce. Adjust the amount to suit your taste.
- Shallot: Adds a mild sweetness that complements the potatoes without overpowering them.
- Light Cream Cheese: Creates a rich, creamy sauce with less fat than using heavy cream alone. Make sure it's softened for easier mixing.
- Milk: I use 2% milk, but whole milk will also work if you prefer an even creamier sauce.
- Chicken or Vegetable Stock: Adds extra depth of flavour to the sauce. Use vegetable stock to keep the dish vegetarian.
- Cornstarch: Helps thicken the sauce as it bakes, creating a silky, creamy consistency.
- Cheddar: A mature cheddar adds the best flavour, but any good melting cheddar will work.
- Parmesan: Adds a delicious savoury finish. For a vegetarian version, use a vegetarian Italian-style hard cheese instead.
- Black Pepper: Freshly ground black pepper adds just the right amount of seasoning. The cheeses provide plenty of salt, so you may not need to add any extra.
- Olive oil Spray: A light coating helps prevent the dish from sticking and encourages a golden finish.
- Fresh Parsley and Chives: Sprinkle over just before serving for a pop of colour and fresh flavour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This scalloped potato recipe is easy to adapt using ingredients you already have at home.
- Try a different cheese: Swap the cheddar for Gruyère, Red Leicester, Monterey Jack or mozzarella, or use a combination of your favourite melting cheeses.
- Make it vegetarian: Simply use vegetable stock and a vegetarian Italian-style hard cheese instead of Parmesan.
- Add onions: Replace the shallot with half a finely diced onion, or add some thinly sliced onion between the potato layers for extra flavour.
- Add herbs: Fresh thyme, rosemary or a little chopped sage pair beautifully with the creamy potatoes.
- Boost the flavour: Stir a teaspoon of Dijon mustard into the sauce or add a pinch of smoked paprika, garlic powder or onion powder.
- Add vegetables: Layers of thinly sauteed sliced leeks, spinach or mushrooms with the potatoes make delicious additions and turn this side dish into more of a complete meal.
- Make it heartier: Add cooked diced ham, crispy bacon or shredded cooked chicken between the potato layers for a satisfying main dish.
Serving Suggestions
These Scalloped Potatoes make the perfect side dish for just about any meal and pair beautifully with a wide variety of proteins and vegetables.
Serve them alongside any chicken, beef, pork or turkey dish, or with grilled steak, sausages or baked ham. They're also delicious with salmon or other white fish, making them a versatile addition to both everyday dinners and special occasions.
Complete the meal with plenty of green vegetables such as broccoli, green beans, asparagus, Brussels sprouts or peas, or add a fresh green salad for a lighter contrast to the rich, creamy potatoes.
Storing, Freezing and Reheating
To Store: Allow the scalloped potatoes to cool completely, then cover the dish or transfer the leftovers to an airtight container. Refrigerate for up to 4 days.
To Freeze: Once cooled, portion into freezer-safe containers or wrap the baking dish well and freeze for up to 3 months.
To Reheat: Reheat from the refrigerator in the oven at 180°C (350°F) for 20-25 minutes, or until piping hot throughout. From frozen, cover with foil and bake at 180°C (350°F) for 45-60 minutes, removing the foil for the last 10 minutes so the top can become golden again. Individual portions can also be reheated in the microwave until heated through.
More Side Dish Recipes
Looking for some more side dish ideas? Check out these:
See more Side Recipes →
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Recipe Card
Lighter Scalloped Potatoes
These Scalloped Potatoes are an easy, comforting side dish made with tender layers of potato baked in a lighter creamy sauce, then topped with cheese and baked until melted and golden.
Ingredients
- 800g (28oz) of yellow fleshed potatoes, raw - peeled and sliced thin
- 3 cloves of garlic, crushed
- 1 shallot, finely chopped
- 80g (2.8oz) of light cream cheese
- 1 cup (240ml) of 2% milk
- 1 cup (240ml) of chicken or vegetable stock
- 1 tablespoon of cornstarch
- 60g (2oz) cheddar
- 30g (1oz) of parmesan or use a vegetarian Italian style hard cheese
- black pepper to season
- olive oil spray
- fresh chopped parsley
- fresh chopped chives
Instructions
- Preheat the oven to 200°C, 180°C fan, 400°F or gas mark 6.
- Lightly spray a large frying pan with olive oil spray and place over a medium-high heat. Add the shallot and garlic and cook for 2–3 minutes, until softened.
- Pour in the stock and milk, then add the cream cheese and cornstarch. Whisk continuously until the cream cheese has melted and the sauce is smooth and lightly thickened.
- Arrange the sliced potatoes in an even layer in a shallow ovenproof dish, then pour the sauce evenly over the top, making sure all the potatoes are coated.
- Sprinkle over the cheddar and Parmesan, then season with a little freshly ground black pepper.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 35 minutes, or until the potatoes are tender and the cheese is melted and golden.
- Leave to stand for 10 minutes, then sprinkle with the fresh parsley and chives before serving alongside your favourite main dish.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
- Vegetarian Friendly - use vegetarian hard cheese
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
5Serving Size
1 servingAmount Per Serving Calories 285Total Fat 9gSaturated Fat 6gUnsaturated Fat 4gCholesterol 29mgSodium 433mgCarbohydrates 40gFiber 3gSugar 6gProtein 11g
Nutritional information and valuesetc are 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. It is always advised that you calculate by the ingredients you use.
Amy says
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!!
Pat Cooke says
This is my go to favourite, it goes with most things, grilled pork chops, salmon fillet and all sorts of things, fabulous recipe
Jo Fisher says
Hi Hun was just wondering if this dish can be frozen?
Shevy (Slimming Eats) says
Hi Jo - I haven't tried freezing this recipe, but it should freeze okay.
Claire says
Lovely tasty dish. Great accompaniment to lots of other food. Filling and yummy!