Interested in trying an au gratin style dish? You and your family will absolutely love our recipe for healthy scalloped potatoes. The recipe makes 12 servings, making it an excellent side dish for a family dinner. You’ll definitely be pleased with these potatoes, as they’re completely smothered in tasty Cabot Sharp Cheddar, thyme and decadent Cabot Greek Yogurt. If you think your friends and family might enjoy our recipe, please share it with them on Facebook, Instagram, Pinterest, and Twitter.
If you’re just learning how to cook, our healthy scalloped potatoes are a great starting point. Preparing everything is as simple as slicing up a few potatoes, adding them to a baking dish with some of our special yogurt mixture, and baking. If you’re interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot 2% Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you’re looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Potatoes sure can hit the spot. If you’d like to try another potato dish that also features plenty of cheddar cheese, then make sure to give our Firecracker Smashed Potatoes a try. Cabot is a co-operative of over 800 farm families. We firmly believe that you should only serve the best to your family and friends at meal time—that’s why we work hard every day to ensure that all of our dairy products are made using the finest ingredients. We’re confident that you’ll love our healthy scalloped potatoes recipe, but we’d love to hear your thoughts about the dish. After trying it, please rate and review the recipe.
10 cups peeled and sliced Russet potatoes, ⅛-inch-thick), about 8 medium-sized potatoes
2 cups warm water
1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
3 tablespoons Cabot Salted Butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
1½ teaspoons minced garlic (1 large clove)
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried thyme leaves, crumbled
1½ teaspoons salt
½ teaspoon ground black pepper
8 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 2 cups)
Get the ingredients you need at a convenient nearby location.
BOIL large pot of water; add sliced potatoes. When water returns to boil, cook for 8 to 10 minutes or just until potatoes are tender when pierced with knife. Drain well.
PREHEAT oven to 375°F. Coat 9-by-13-inch or similar-sized shallow baking dish with cooking spray and set aside.
WHISK together water and yogurt in medium bowl until well combined.
MELT butter in medium saucepan over medium-low heat. Add flour and whisk until mixture is bubbling and just beginning to color, about 2 minutes. Add garlic, stirring until fragrant, then gradually whisk in yogurt mixture; increase heat to medium and cook, stirring for several minutes until sauce is simmering, smooth and thickened.
REMOVE from heat and stir in thyme, salt and pepper.
ARRANGE about one third of potatoes in even layer over bottom of baking dish. Top with one third of sauce followed by one third of cheese. Repeat with two more layers of potatoes, sauce and cheese.
COAT sheet of foil with cooking spray and cover dish tightly, coated-side-down.
BAKE for 30 minutes. Uncover dish and bake for about 20 minutes longer or until top is golden and potatoes are tender when pierced with knife. Let stand for about 10 minutes before serving.
I make my own Greek yogurt and always keep an eye out for new recipes to try it in. And I love Cabot’s Seriously Sharp Cheddar, so I used that. I had a little trouble getting the roux to thicken, so I settled for a thin sauce, and will have to be more patient next time. Ordinarily when I make scalloped potatoes, I don’t add any seasonings except S&P. Boring, right? The tangy yogurt, thyme, and garlic gave the dish a nice complex flavor. I’ll definitely make this again. Thank you for the recipe, Cabot!
These are delicious but no need to boil potatoes first- way to much work. Slice them thinly 1/8” on mandolin and rinse with cold water. In sauce pan Make roux, add liquid, spices, and yogurt , cook until bubbly. Stir in most of the cheese reserving a little to top the casserole. Then layer potatoes, sauce, potatoes, sauce in sprayed 9×13 pan. Top with sprinkled cheese. Bake uncovered 350 degrees for 30 min until golden then lightly cover with foil and bake 15-20 min more until potatoes are tender.
I enjoyed trying these scalloped potatoes with Greek Yogurt a healthier touch. I fixed them for the little and big man in the family. Did they like them? You betcha and came back for seconds! I would recommend these to anyone. ENJOY, we did!
Great potatoes, make this recipe, you won't be sorry.
This was amazing, So good.
I added dill and the flavor was wonderful
Super good, I added pepper jack cheese for a spicy kick.
My husband usually likes an original recipe but he loves this one equally! I enjoyed eating more than a serving. Genius recipe!
Lower guilt recipe but better than most restaurant versions. Absolutely shined with steak, mushrooms, and leeks. Roux came together brilliantly. Half the recipe made more than enough for the two of us plus leftovers. Added cooked onions plus more garlic (never too much garlic). Will be exploring the website for other delicious recipes. Thanks a ton!
Happy mom. Picky kids loved it!
Excellent recipe. There is a certain tangyness that comes through and so surprising that something so good has not got all the fat from cream, it’s great. I will be checking out the other recipes on this site. Thank you Cabot cheese, we haven’t got your cheese in the UK, sadly, but your recipe team is fantastic! x
First time was delicious, therefore, I'm making it a second time!
Made these with Easter dinner and they were a big hit. Easy to make and very tasty. Everyone asked for the recipe.
Fabulous, except the thyme was a little strong. But I omitted the garlic, which may have balanced it. Five of us gobbled most of it down; even those of us who felt the thyme could be toned down.
It is very, very good, and fairly easy to make.
Had it with a slow-cooked ham, mmmmm.
I cook once a week for the whole week, so it was nice to find a recipe that reheats well. The thyme was a nice flavor addition, it went great with the lamb chops and meatloaf. This would be good for a potluck also.
This is amazing. I’ve made this for the second time and it’s just a great recipe. Perfect for cheesy cravings or just a really filling and flavorful side dish!
Amazing recipe. Worth trying…again and again
Amazing! I followed the recipe exactly, except I used 1 cup of cheddar and 1 cup of parmesan romano.
Wow, no reviews yet? This recipe just sounds too good without yet even tasting it. Come on guys, greek yogurt? a lot richer than sour cream umm sounds awesome. So, I will rate this recipe as 4 stars. So after I make it I can come back and up the grade I’m sure.