Some meals are just not complete without a dish of cheesy garlicky scalloped potatoes and this delicious version is great.
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 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. So I had to make a few swaps to make this Slimming Eats friendly and not so heavy on the waist line.
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 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
- 1 year ago: Feta Stuffed Chicken with Roasted Red Pepper Sauce
- 2 years ago: Asian Chicken Meatballs
- 3 years ago: Chicken and Asparagus Bake
- 4 years ago: Steak with Creamy Mushroom Peppercorn Sauce
- 5 years ago: Salmon and Leek Pasta Bake
- 6 years ago: Bombay Beef Curry
- 7 years ago: Best Ever Spaghetti Bolognese
with many more recipes in my full: Recipe Index
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.
- 800g (28oz) of yellow fleshed potatoes, raw - peeled and sliced
- 3 cloves of garlic, crushed
- 1 shallot, finely chopped
- 4 laughing cow light or 70g of light cream cheese
- 1 cup (240ml) of 2% milk
- 1 cup (240ml) of chicken or vegetable stock
- 60g cheddar
- 30g of parmesan or use a vegetarian Italian style hard cheese
- black pepper to season
- low calorie spray
- fresh chopped parsley
- fresh chopped chives
- 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.
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.
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Nutrition InformationYield 5 Serving Size 1 serving
Amount Per Serving Calories 262Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 56mgSodium 573mgCarbohydrates 16gFiber 2gSugar 5gProtein 15g
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.