Scalloped potatoes



20 min


6 to 8 servings

* PLUS Standing Time: 10 minutes, Baking Time: 120 minutes


  • 5 medium potatoes , preferably Yukon Gold
  • 2 green onions
  • 1/4 cup freshly grated parmesan
  • 1 tbsp cornstarch
  • 1 tsp dried dill
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 roasted red peppers
  • 1/2 cup milk , preferably skim
  • 1/2 cup grated low-fat Swiss , or 1/4 cup freshly grated parmesan


  • Preheat oven to 350F (180C). Line bottom and sides of an 8-inch (2-L) square baking dish with parchment or waxed paper. Peel potatoes, then cut into slices no thicker than 1/4 inch (0.5 cm). Place in a large bowl. Thinly slice onions, then add to potatoes. Sprinkle with 1/4 cup (50 mL) Parmesan, cornstarch, dillweed, salt and nutmeg. Toss to evenly coat.
  • Layer half of potato mixture in prepared dish. Drain peppers, pat dry and thinly slice. Evenly scatter over potatoes. Layer with remaining potatoes. Pour milk overtop, then sprinkle with Swiss cheese. Cover dish tightly with foil. Bake in centre of preheated oven 1-1/4 hours. Uncover and continue baking until potatoes are very tender and top is golden, 15 to 20 more minutes. Let stand 10 minutes before cutting and serving.

Nutrition (per serving)

  • Calories
  • 141,
  • Protein
  • 6.7 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 2.3 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 298 mg.

In many scalloped potato recipes, the potatoes take the back seat while cream and cheese are emphasized. In this version, the spud gets the spotlight — layers of thinly sliced potatoes meld together with just a little cheese, skim milk and a surprise layer of roasted red peppers.

Kitchen tip

The cheese is very important in this recipe, and while many low-fat cheeses are acceptable substitutions for the real thing, we prefer to use regular Parmesan here.