I’m actually writing this post at a happy hour in Frelard (in-between Fremont and Ballard), enjoying a fantastically bubbly Brut Rose on a Friday afternoon in the bright, 75˚ sunshine. Who knew right?? Sometimes Seattle can surprise you in the best way ????. So Memorial Day is this weekend, are you BBQing?? If so, I’ve got the perfect side for you: Skinny Scalloped Potatoes!
Ok well, skinny “er”. There’s still a decent amount of cheese because, well, it’s me. But no cream! Skim milk all the way, with some onion, garlic, and chicken broth for flavor. Plus, of course, a little butter ????.
For these Skinny Scalloped Potatoes, the butter is the glue that holds it all together. Plus the cheese, because I can’t not. Anyhoo, the butter mixes in with the flour to make a roux in order to thicken up the delicious Scalloped potato sauce. Top it off with some chives and little fresh ground black pepper and you’re in business!
Ok, the weekend is calling me friends. Time to BBQ! Enjoy some Skinny Scalloped potatoes this Memorial Day ✌????.Print
- 4 lbs yukon gold potatoes, thinly sliced – about 1/8 inch (no need to peel!)
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 4 tablespoons unsalted butter (half of a stick)
- 4 tablespoons all purpose flour
- 1 3/4 cup 2% skim milk
- 1 cup chicken stock
- 2 teaspoons coarse salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup cheddar cheese, grated
- 1 cup parmesan cheese, grated
- Thinly sliced chives and fresh ground black pepper to garnish
- Preheat oven to 400˚F. Grease a 9X13 baking dish.
- In a large skillet, melt butter over medium high heat. Add onion and saute, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.
- Whisk in flour and cook 1-2 minutes, until flour is golden.
- Add chicken stock, salt and pepper and stir until smooth. Slowly pour milk into the skillet mixture, stirring as you pour. Bring to a simmer and reduce heat to low. Simmer for 1-2 minutes, until slightly thickened. Remove from heat.
- Layer half of the sliced potatoes into the casserole dish. Pour half the skillet sauce over the potatoes. Sprinkle with half of the cheddar and half of the parmesan cheese.
- Layer the remaining potatoes on top. Pour the rest of the skillet sauce over the potatoes and sprinkle with the remaining cheeses.
- Cover the dish with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the aluminum foil and bake another 30 minutes, until potatoes are cooked through and the sauce is bubbling.
- Let cool 5 minutes. Garnish with chives and fresh ground black pepper. Serve warm.