Skinny Scalloped Potatoes

The secret to these lighter scalloped potatoes is chicken broth instead of the usual heavy cream sauce. Thin-sliced potatoes get layered four times with Swiss cheese, minced garlic, and a strip of pimientos, then the hot broth goes over the top. The potato starch thickens the broth during the 90-minute bake, creating a naturally creamy sauce without a drop of cream.

Four distinct layers mean cheese and garlic in every bite, not just on top. The pimientos go in the second layer where they’re protected from the direct heat and stay tender instead of drying out.

Slice the potatoes ⅛ inch thin. A mandoline makes this fast and uniform. Inconsistent thickness means some slices are raw while others are mush, and that ruins the whole dish.

Kitchen Tips

• Heat the chicken broth before pouring it over the potatoes. Hot broth jumpstarts the cooking and helps the potatoes on the bottom cook through evenly.
• Cover with foil only if the top browns too fast in the last 15 minutes. You want that golden, crispy cheese layer.
• The 10-minute rest after baking is a must. The sauce thickens as it cools slightly, and the layers hold together for cleaner serving.

Variations

• Gruyère upgrade: Swap the Swiss cheese for Gruyère. It melts smoother and has a nuttier, more complex flavor.
• Ham and potato scallop: Tuck thin slices of ham between the potato layers for a heartier main dish version.