Scalloped Parmesan Potatoes

These scalloped Parmesan potatoes are much lighter and healthier than traditional recipes! This post is sponsored by alli®. All thoughts and opinions are my own.

The scalloped potato recipe I usually use calls for 1 1/2 cups of cheese. You make a cheesy sauce and then pour it over the potatoes so that the potatoes are enveloped in cheese. Sounds great, right? It is if you have self-control. And if you don’t eat a fourth of the sauce before you even pour it over the potatoes because it’s just so good. So I save that recipe for special occasions like Easter and Christmas or pretty much whenever we have ham.

I was happy to come across this healthier alternative. There’s just a small amount of cheese and because you pour the milk and seasoning mixture over the potatoes, all the cheese stays on top and forms a light cheesy crust.

Scalloped Parmesan Potatoes

To make the these scalloped potatoes, all you do is wash the potatoes and cut them about 1/8” thick. I love using my mandolin for this!

Scalloped Parmesan Potatoes

Then you place them in a greased dish. Mine was about 9”x13” but anything with about the same area will work. You don’t need to fuss with trying to make a perfectly even level. The potatoes cook down in the oven.

Scalloped Parmesan Potatoes

Mix together all the remaining ingredients and pour over the potatoes.

Scalloped Parmesan Potatoes

Bake for 50-60 minutes. That’s it! If the topping gets too dark for your liking, cover the potatoes with some foil.

Enjoy! :)

Scalloped Parmesan Potatoes

Scalloped Parmesan Potatoes

Rated 5.0 by 1 reader
Scalloped Parmesan Potatoes
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 6 servings


  • 6 medium potatoes (900 grams)
  • 1 1/2 cups milk
  • 2 teaspoons onion powder
  • 1/3 cup Parmesan cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground pepper
  • salt, to taste, optional (I used 1/2 teaspoon)


  1. Preheat the oven to 350 °F and grease a large oven-safe dish (I used a 9”x13”).
  2. Wash the potatoes and slice them to about 1/8”. Use a mandolin if you have one.
  3. Arrange the potatoes in the greased dish.
  4. Mix the remaining ingredients in a medium bowl and pour over the potatoes.
  5. Bake uncovered until potatoes are tender, about 50-60 minutes. If you find the top to be browning
  6. too quickly, cover with foil. Serve hot.

For more healthy recipes, check out alli®.

Recipe by  |

Nutrition facts are estimates only. Nutritional analysis (based on the above recipe being six servings):

  • Calories: 159
  • Protein: 6.9 g
  • Carbohydrates: 31.4 g
  • Sugars: 4.1 g
  • Fat: 1.4 g
  • Saturated Fat: .8 g
  • Fiber: 2.2 g
  • Sodium: 94.6 mg (this is excluding any added salt)
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8 comments on “Scalloped Parmesan Potatoes” — Add one!

  • Angie | Big Bear's Wife says
    December 13, 2016 @ 7:17 pm

    ooo yes! I’m a huge fan of scalloped potatoes and I love this healthier version!

  • Miles says
    December 6, 2016 @ 12:08 am

    Have you tried it with almond milk?

    • Erin replies to Miles
      December 6, 2016 @ 10:21 am

      I haven’t but I imagine it’d work!

  • Miranda
    November 30, 2016 @ 12:22 am

    I need to make these as a side for Christmas! Scalloped potatoes are so good!

  • zouhair fiorino najjar says
    November 27, 2016 @ 7:15 pm

    as usual all your recipes are mouthwatering

  • Robina says
    November 27, 2016 @ 5:16 pm

    Looks good Erin! I will try this recipe except for the cornstarch ( family allergy) and use sweet rice flour instead. Happy Holidays my friend

    • Erin replies to Robina
      November 27, 2016 @ 9:06 pm

      I hope they come out well! Thanks for your comment and happy holidays to you, too. :)


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