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.
Show More
Ingredients
10 cups peeled and sliced Russet potatoes (⅛-inch-thick), about 8 medium-sized potatoes
Cooking spray
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)
Interested in creating this tasty recipe?
Get the ingredients you need at a convenient nearby location.
Directions
BOIL large pot of water. Add sliced potatoes to boiling water and cook for about 5 – 7 minutes or until potatoes are just 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.
Calories: 150
Serving Size: 1/12 of recipe
% Daily Value
Total Fat: 9.5g
15%
Saturated Fat: 5.5g
28%
Cholesterol: 28mg
9%
Sodium: 436mg
18%
Carbohydrates: 10g
3%
Dietary Fiber: 0.5g
2%
Protein: 7.5g
Calcium: 172mg
17%
4.9 out of 5 stars (based on 19 reviews)
No Title
November 29, 2021
Great recipe but do NOT follow directions for boiling slices. I followed to a “T” and the potatoes were way too well done. Probably no need to boil at all. If you do, try dropping boiling water for just 4 minutes. Don’t wait for it to boil again! Good luck!
Response from Cabot Creamery
Thank you for the tip on this recipe. We have adjusted the recipe to reflect a shorter boiling time for the potatoes.
No Title
April 20, 2021
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!
LA
May 9, 2020
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.
B.Stock
August 29, 2019
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!
Pam
February 20, 2019
Great potatoes, make this recipe, you won't be sorry.
Pris
December 8, 2018
This was amazing, So good.
I added dill and the flavor was wonderful
Kim Hope
April 23, 2018
Super good, I added pepper jack cheese for a spicy kick.
Lukpla
April 10, 2018
My husband usually likes an original recipe but he loves this one equally! I enjoyed eating more than a serving. Genius recipe!
Beth
October 14, 2016
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!
(blank)
June 7, 2016
Happy mom. Picky kids loved it!
Helena
October 13, 2015
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
(blank)
August 6, 2015
First time was delicious, therefore, I'm making it a second time!
SJ
April 26, 2015
Made these with Easter dinner and they were a big hit. Easy to make and very tasty. Everyone asked for the recipe.
Darling Sweet
April 23, 2015
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.
Julie
March 1, 2015
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.
D
June 22, 2014
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!
Jen
February 6, 2014
Amazing recipe. Worth trying…again and again
Jen
February 26, 2013
Amazing! I followed the recipe exactly, except I used 1 cup of cheddar and 1 cup of parmesan romano.
Susan
December 14, 2012
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.
