These scalloped Parmesan potatoes are much lighter and healthier than traditional recipes! This post is sponsored by alli®. All thoughts and opinions are my own.
The scalloped potato recipe I usually use calls for 1 1/2 cups of cheese. You make a cheesy sauce and then pour it over the potatoes so that the potatoes are enveloped in cheese. Sounds great, right? It is if you have self-control. And if you don’t eat a fourth of the sauce before you even pour it over the potatoes because it’s just so good. So I save that recipe for special occasions like Easter and Christmas or pretty much whenever we have ham.
I was happy to come across this healthier alternative. There’s just a small amount of cheese and because you pour the milk and seasoning mixture over the potatoes, all the cheese stays on top and forms a light cheesy crust.
To make the these scalloped potatoes, all you do is wash the potatoes and cut them about 1/8” thick. I love using my mandolin for this!
Then you place them in a greased dish. Mine was about 9”x13” but anything with about the same area will work. You don’t need to fuss with trying to make a perfectly even level. The potatoes cook down in the oven.
Mix together all the remaining ingredients and pour over the potatoes.
Bake for 50-60 minutes. That’s it! If the topping gets too dark for your liking, cover the potatoes with some foil.
Scalloped Parmesan Potatoes
Nutrition facts are estimates only. Nutritional analysis (based on the above recipe being six servings):
- Calories: 159
- Protein: 6.9 g
- Carbohydrates: 31.4 g
- Sugars: 4.1 g
- Fat: 1.4 g
- Saturated Fat: .8 g
- Fiber: 2.2 g
- Sodium: 94.6 mg (this is excluding any added salt)