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Healthier Cheesy Scalloped Potatoes

Healthier Cheesy Scalloped Potatoes

  • Prep Time: 10 min
  • Cook Time: 1 hour 15 min
  • Total Time: 1 hour 25 min
  • Yield: about 8 servings 1x


  • 2 lbs. baby Yukon gold potatoes, peeled and sliced into 1/8” rounds
  • 1 small shallot, minced
  • 4 cloves garlic, minced
  • 1/4 cup good parmesan cheese, grated
  • 1/2 cup gruyere cheese, grated and divided
  • 1 tbsp fresh thyme leaves, divided
  • 1 tbsp fresh rosemary leaves, chopped and divided
  • 1 tbsp olive oil
  • 1 1/2 tbsp flour (use your favorite gluten-free cup for cup flour for gluten-free)
  • 1 cup chicken or vegetable broth
  • 1 cup milk (I use 2%)
  • Kosher salt to taste (see notes)
  • 1/2 tsp freshly cracked black pepper


  1. Peel and slice potatoes (I used a mandolin for even thickness). Mince shallot and garlic, grate cheese and prepare herbs.
  2. Heat oven to 400° F.
  3. Layer potatoes into the bottom of a lightly greased 9″ baking dish or cast-iron skillet, stopping halfway and sprinkling half of the thyme and rosemary over the potatoes, then layering the remaining potatoes.
  4. In a large skillet, heat olive oil over low heat. Add shallot and garlic and cook, stirring, until soft, about 3 minutes. Sprinkle flour over mixture and stir. Slowly add in stock and milk, stirring continuously to prevent milk from curdling. Continue cooking over low heat until bubbly and slightly thickened, about 10 minutes.
  5. Stir in remaining thyme and rosemary, parmesan cheese and half of the gruyere cheese. Add pepper and salt to taste.
  6. Pour the sauce over the potatoes. Gently shake pan from side to side to push mixture into the bottom layers. Top with remaining gruyere.
  7. Bake 30 minutes covered with foil, then remove foil and bake an additional 20-30 minutes, or until potatoes are soft. Remove from oven and let stand for a few minutes to thicken.


  • Store leftovers in the refrigerator up to 3 days.
  • The amount of salt you need will depend on the broth you are using. I use unsalted broth, so I add a teaspoon of kosher salt to the recipe. If you’re using regular store-bought broth, you will probably need less salt. Taste the sauce before adding the salt in and adjust to taste.
  • Use a mandolin to slice the potatoes into even, very thin slices about 1/8″ thick.
  • Chop the garlic, shallot, and herbs and grate the cheese before you get started cooking. It will make things easier as you go through the recipe.
  • A baking sheet underneath the baking dish in the oven is helpful to catch any spills that may bubble over during cooking.



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