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Healthy Scalloped Potatoes

Indulge in the wonderful taste and texture of scalloped potatoes without the guilt, as key substitutions make this a side dish you can enjoy time and time again.
Prep Time 45 minutes
Cook Time 1 hour
Servings 5 Servings
Calories 235kcal
Author FoodFaithFitness


  • 2 tbsp avocado oil
  • 1 shallot
  • 1 clove garlic
  • 2 tbsp flour
  • ½ cup unsweetened almond milk
  • 1 cup chicken bone broth
  • 5 potatoes thinly sliced
  • ½ tsp salt
  • ¼ tsp pepper
  • fresh thyme & chives


  • Preheat oven to 400°F. Prepare a baking sheet with silpat or parchment paper.
  • Thinly slice potatoes, approximately ⅛” thick. Using a mandoline here will make the job easier.
  • Toss potato slices with oil and evenly spread on a single layer on the baking sheet.
  • Bake potato slices for 25 minutes.
  • In a saucepan over MEDIUM heat, melt avocado oil, shallot, and garlic until shallot is translucent (1-2 min).
  • Add flour, and cook an additional 1-2 minutes.
  • Whisk in broth & milk, adding small amounts at a time.
  • Stir until the mixture thickens, and allow to boil for 2 minutes.
  • Season with salt and pepper.
  • In a baking dish, layer prebaked potato slices and cream sauce. Finish with a cream sauce layer on top.
  • Cover and bake for 10 minutes. Uncover, and bake for an additional 5 minutes.
  • Allow dish to rest for 10 minutes. Garnish with fresh herbs.


  • Depending on the size of potatoes you are using, you may find it beneficial to add an additional ½ tsp salt and use ½ of a regular onion instead of a shallot. 


Calories: 235kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 453mg | Potassium: 929mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 43mg | Calcium: 61mg | Iron: 2mg