Scalloped potatoes are traditionally made with plenty of heavy cream and cheese, which add rich flavor—and a huge amount of unhealthy saturated fat. But you can save calories and slash the fat by swapping out the cream for fat-free milk and by using less cheese. The result is still a richly satisfying side dish, but one that will fuel your running rather than weigh you down.
Instructions :
- Preheat the oven to 400°F. Coat the bottom of a 2-quart rectangular baking dish with cooking spray.
- Line the baking dish with one-third of the potatoes. Sprinkle with 1 tablespoon of the flour, one-third of the Gruyere, one-third of the Parmesan, one-third of the garlic salt, one-third of the shallot, and a sprinkle of black pepper. Repeat the layers two more times.
- Pour the milk over the top. Cover with foil and bake for 25 minutes. Uncover and bake 20 minutes longer, or until the potatoes are tender and the cheese is browned. Let sit for 10 minutes before serving.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
