Reduced-Fat Scalloped Potatoes
By America's Test KitchenPublished on February 23, 2012
Time
1¾ hours, plus 30 minutes cooling
Yield
Serves 6
Ingredients
2 ½ pounds Yukon Gold potatoes, peeled and sliced ⅛ inch thick1 ½ cups 2 percent low-fat milk 1 tablespoon unsalted butter 1 large onion, chopped fine1 garlic clove, minced1 cup low-sodium chicken broth 1 tablespoon cornstarch 1 tablespoon all-purpose flour 1 teaspoon salt ½ teaspoon pepper 2 ounces extra-sharp cheddar cheese, shredded (½ cup)1 ounce Parmesan cheese, grated (½ cup)2 tablespoons panko bread crumbs
Before You Begin
If you have a mandoline, use it to slice the potatoes.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray 8-inch square baking dish with vegetable oil spray. Coarsely chop 15 slices of potato (4 ounces) and transfer to bowl. Cover and microwave until tender, 1 to 2 minutes. Add 3 tablespoons milk to cooked potatoes and mash with potato masher or fork until smooth; set aside.
- Melt butter in medium saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Whisk remaining milk, broth, mashed potatoes, cornstarch, flour, salt, and pepper together in bowl; add to pot and simmer until thickened, about 4 minutes. Off heat, stir in cheddar and Parmesan until smooth.
- Layer half of sliced potatoes in prepared baking dish and pour half of cheese sauce over top. Repeat with remaining potatoes and cheese sauce. Sprinkle with panko. Cover with aluminum foil, place dish on baking sheet, and bake until bubbling and edges are just beginning to brown, about 30 minutes. Remove foil and bake until potatoes are tender and top is golden brown, about 30 minutes longer. Cool on wire rack for 30 minutes. Serve.
Time
1¾ hours, plus 30 minutes coolingYield
Serves 6Ingredients
2 ½ pounds Yukon Gold potatoes, peeled and sliced ⅛ inch thick
1 ½ cups 2 percent low-fat milk
1 tablespoon unsalted butter
1 large onion, chopped fine
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 ounces extra-sharp cheddar cheese, shredded (½ cup)
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons panko bread crumbs
Test Kitchen Techniques
Ingredients
2 ½ pounds Yukon Gold potatoes, peeled and sliced ⅛ inch thick
1 ½ cups 2 percent low-fat milk
1 tablespoon unsalted butter
1 large onion, chopped fine
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 ounces extra-sharp cheddar cheese, shredded (½ cup)
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons panko bread crumbs
Test Kitchen Techniques
Ingredients
2 ½ pounds Yukon Gold potatoes, peeled and sliced ⅛ inch thick
1 ½ cups 2 percent low-fat milk
1 tablespoon unsalted butter
1 large onion, chopped fine
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 ounces extra-sharp cheddar cheese, shredded (½ cup)
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons panko bread crumbs
Test Kitchen Techniques
Why This Recipe Works
By trading some of the cheddar for less caloric and more flavorful Parmesan and thickening the sauce with cornstarch, flour, and mashed potato, we were able to cut 190 calories and 26 grams of fat per serving.
Before You Begin
If you have a mandoline, use it to slice the potatoes.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray 8-inch square baking dish with vegetable oil spray. Coarsely chop 15 slices of potato (4 ounces) and transfer to bowl. Cover and microwave until tender, 1 to 2 minutes. Add 3 tablespoons milk to cooked potatoes and mash with potato masher or fork until smooth; set aside.
- Melt butter in medium saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Whisk remaining milk, broth, mashed potatoes, cornstarch, flour, salt, and pepper together in bowl; add to pot and simmer until thickened, about 4 minutes. Off heat, stir in cheddar and Parmesan until smooth.
- Layer half of sliced potatoes in prepared baking dish and pour half of cheese sauce over top. Repeat with remaining potatoes and cheese sauce. Sprinkle with panko. Cover with aluminum foil, place dish on baking sheet, and bake until bubbling and edges are just beginning to brown, about 30 minutes. Remove foil and bake until potatoes are tender and top is golden brown, about 30 minutes longer. Cool on wire rack for 30 minutes. Serve.
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