Skinny Scalloped Potatoes

Skinny Scalloped Potatoes


"Even with low-fat milk and Swiss cheese, these delicious scalloped potatoes with basil are loaded with flavor."

Ingredients 1 h {{adjustedServings}} servings 122 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F. Rub oil over 9x13-inch baking dish.
  2. Thoroughly mix broth, milk, flour and basil together in saucepan; cook over medium-low heat 3 to 5 minutes or until thickened; set aside.
  3. Cut potatoes into 1/8-inch thick slices. Place half of the potato slices in overlapping pattern in baking dish. Salt and pepper to taste. Spoon half the broth mixture over the potatoes. Repeat.
  4. Cover and bake 30 minutes. Sprinkle with cheese; bake, uncovered, 15 minutes longer or until potatoes are tender and cheese is lightly browned.
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Reviews 34

  1. 44 Ratings


Very Good, though when I first took this out of the oven I was so disappointed because it was very watery. I let them sit about 15 minutes or so and it made all the difference...perfectly thick, the way scalloped potatoes are supposed to be. I increased the flour to 3 tablespoons and also added in about 1/2 teaspoon of garlic powder with the broth/milk mixture. Also, I didn't have dried basil on hand, so I just used italian seasoning. After I put a layer of potatoes in the pan (I used an 11x7 pan and it was the perfect size), I sprinkled with the salt and pepper and put on a layer of chopped onions and a little parm. cheese before adding 1/2 the sauce. Then I repeated. These had wonderful flavor and no one would ever be able to tell that these are low fat! Just remember, let them set for atleast 15 minutes, so they can thicken up nicely. I will be using this recipe again for sure! :)


Ok - these potatoes are to die for!! So delicious. I used a tsp. of dried basil and I used more cheese - proablly close to 2 cups. I know this made the recipe less "skinny" but so so good (just added some cheese in between the 2 "layers" and then added cheese to top at the end as recipe suggested). I also added a little more flour to the "sauce" part just to get it a little thicker. These came out perfect! Husband loved them! Thanks for the recipe!


This is a good scalloped potato recipe. I substituted vegetarian broth, otherwise I followed the recipe as-is. It is very simple to prepare with good results. Recently, I prepared this recipe for some relatives on a low sodium diet and substituted fresh mushroom broth (made without salt) for the vegetarian broth.