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Creamy Potato Gratin {Lightened up}

Creamy Potato Gratin Bake {Lightened up}

These creamy, cheesy au gratin potatoes are so delicious that no one will guess you've actually lightened up the recipe quite a bit!
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Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 280kcal
Author: Organize Yourself Skinny


  • 6 medium sized Yukon gold or butter potatoes, sliced thin
  • 1 tablespoons salted butter
  • 2 tablespoons finely chopped shallots
  • 3 garlic cloves finely chopped
  • 1 tablespoon fresh thyme
  • 2 cups 2% milk
  • ¼ cup chicken stock
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated parmesan


  • Preheat oven to 425 degrees
  • Layer potatoes into a 9 x 13 ceramic baking dish
  • In a large saucepan melt the butter over medium heat.
  • When the butter is melted add the shallots and cook for 3-4 minutes or until they are fragrant and translucent.
  • Add the garlic and thyme into the shallots and cook for another 1-2 minutes or until the garlic is fragrant.
  • Stir in 1/4 cup chicken stock and give it a stir to make sure none of the aromatics are sticking to the pan.
  • Stir in the milk and cook until hot and steamy. Make sure the milk does not curdle.
  • Stir in the cheese. Cook until the cheese is melted.
  • Pour the sauce over the potatoes. Using a spoon or your hands, give the potatoes a couple stirs until the sauce is within all the layers.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and bake for another 15-20 or until it bubbles and is browned on top.


Sugar: 3 grams


Serving: 1g | Calories: 280kcal | Carbohydrates: 33g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Fiber: 2g