Easy Low-fat Scalloped Potatoes

Scalloped potatoes without the cream, butter or cheese? It works, and the secret is the potatoes themselves. As they bake, the starch from the thinly sliced potatoes leaches into the milk and thickens it into a creamy, clingy sauce, no roux required.

The whole thing is five ingredients layered into a dish. Potatoes and sliced onions go down in two layers, milk gets poured over, and a little salt and pepper season it. That’s the entire job.

Slicing the potatoes thin and even, about a quarter inch, is what makes or breaks this. Uniform slices cook at the same rate and soak up the milk evenly, so you don’t end up with some pieces mushy and others still firm.

Baking uncovered lets the top layer brown and the milk reduce, concentrating the flavor while the potatoes turn tender all the way through. It’s a lean, comforting side that won’t weigh down a plate.

Kitchen Tips

• Slice the potatoes thin and even; a mandoline helps them cook through at the same rate.
• Use a starchy potato like russet, since its starch is what thickens the milk.
• Press the layers down so the milk just covers them, keeping the top from drying out.
• Let it rest 10 minutes after baking so the sauce sets instead of running.

Variations

• Add a layer of grated low-fat cheese if you want it richer.
• Tuck fresh thyme, garlic or a pinch of nutmeg between the layers.
• Scatter breadcrumbs over the top for a crunchy finish.