Description

These Healthy Loaded Scalloped Potatoes are a lighter twist on a comfort food favorite. Made with creamy Greek yogurt, low-fat cheese, and thinly sliced potatoes, this dish offers all the rich flavors of a classic casserole with better-for-you ingredients. It’s hearty, delicious, and perfect for weeknight dinners or special occasions without the guilt!

Ingredients

Scale

2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)

1 cup plain Greek yogurt (low-fat or non-fat)

1 cup low-sodium vegetable broth

1/2 cup shredded reduced-fat sharp cheddar cheese

1/4 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp sea salt (adjust to taste)

1/4 tsp black pepper

1/2 tsp paprika (optional, for color)

2 green onions, thinly sliced (for garnish)

2 tbsp chopped parsley (optional)

2 tbsp olive oil or avocado oil (for greasing and light sauté)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
Prepare sauce: In a medium bowl, whisk together Greek yogurt, vegetable broth, garlic powder, onion powder, salt, pepper, and paprika until smooth.
Layer potatoes: Arrange half the sliced potatoes evenly in the dish. Pour half the sauce mixture over them. Sprinkle with half of the cheddar and Parmesan cheese.
Repeat with remaining potatoes, sauce, and cheeses.
Cover with foil and bake for 35–40 minutes, or until potatoes are fork-tender.
Remove foil and bake uncovered for an additional 10–15 minutes to allow the top to become golden and bubbly.

Garnish with chopped green onions and parsley. Let cool for 5–10 minutes before serving.

Notes

For extra protein, add cooked, shredded chicken between layers.

Prep Time: 15 minutes
Cook Time: 50 minutes