I have made scalloped potatoes many times. It was one of my husbands favorite meals. My son in law also loves this dish so I decided to clean it up. To add a little more flavor I decided to sauté the onions first. What a difference. It adds such flavor. I made a few other minor adjustments to accommodate my son in laws love of cheese and there you have it. A delicious side dish or with the addition of the ham a main meal sure to satisfy your whole family.



  • olive oil spray
  • 1-2 tbsp olive oil
  • 1 medium onion, halved lengthwise and thinly sliced
  • 1/2 tsp sea salt, divided
  • fresh ground black pepper, to taste
  • 2 cloves garlic, finely chopped
  • 1/4 cup whole wheat pastry flour
  • 2 cups fat free milk
  • 1 cup low fat Monterey Jack cheese
  • 2 pounds Russet potatoes, peeled and sliced as thin as possible. (I used a mandoline, be sure to use the guard!)
  • 2 ounces Parmesan cheese, grated
  • 2 tbsp whole wheat panko (Japanese breadcrumbs)
  • 1 cup diced organic ham or turkey ham or even Canadian bacon (be sure to read the ingredients for added sugars and chemicals) - optional


  1. Preheat oven to 350 degrees.
  2. Coat a 2 quart baking dish with cooking spray.
  3. Heat oil in a large skillet over medium-high heat.  Add onion, 1/4 tsp salt and pepper. Cook, stirring frequently, until light browned, about 5-7 minutes.
  4. Reduce heat to low and add garlic and flour. Cook, stirring constantly, for 1 to 2 minutes or until onions are coated with flour.
  5. Add milk and increase heat to medium-high.  When liquid begins to simmer, reduce heat to low and cook until mixture thickens slightly, about 3-4 minutes. Add 3/4 cup Monterey Jack and remaining 1/2 tsp salt and stir until melted. Remove from heat.
  6. Arrange half of potatoes in an even layer in prepared baking dish. Cover with half of onion mixture and 1/2 cup ham (if using). Repeat with remaining potatoes, remaining onion mixture and remaining 1/2 cup ham.
  7. In a small bowl, combine remaining Monterey Jack, Parmesan and panko; cover and refrigerate until ready to use.
  8. Bake potatoes in center of oven for 70-85 minutes or until potatoes in center of dish feel tender when pierced with a fork. When finished baking, remove potatoes from oven and sprinkle evenly with cheese-panko mixture.
  9. Preheat broiler to high and return baking dish to oven and broil until cheese is melted, about 2 minutes. Let cool for 10-15 minutes before serving.

Nutritional Info:

Makes 8 servings.

Serving size about 1 cup.

Nutrients per serving:  Calories: 232, Cal. from Fat: 72.5, Total Fat: 8g, Sat. Fat: 4g, Carbs: 28.5g, Fiber: 2g, Sugars: 4.5g, Protein: 11g, Sodium: 314mg, Chol: 7.5mg


Leftovers can be stored in an airtight container in the fridge for up to 5 days.

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  1. Mimi says:

    This looks great. I had a crockpot recipe that had potatoes and parsnips with a cheese and cream sauce. I think this would work much better. I would probably add parsnips to the potatoes on this one too since I miss the other, heavier dish. Thank you so much.

    • Kristy says:

      Hi Mimi, adding parsnips is a great idea. I’ll try it next time I make this dish, but of course I won’t tell my son in law. It will be our little secret ;)


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