Creamy Scalloped Potatoes-Healthified.

I don’t know about you, but there are certainly a lot of resolutions floating around right now. People trying new diets, trying new exercise programs…been there.

I’m all for it! People improving their health is fantastic, any time of the year-I just hope they stick to it. Cause…well, we all know by Valentine’s Day, most people are done.

Me? Well, I stopped making resolutions because they never stuck. I started making smaller changes in my life, when I was ready to make them. Way better for me…and well, most people I believe.

This year-I’m going to keep doing what I’m doing. Stick to the 80/20 principle (Eat healthy 80% of the time so I can live a real life 20% of the time) and exercise as much as realistically possible-which has been 3-5 times a week. 20150104_171028I’m feeling great! But I’m not much of a salad person in the winter. Healthy doesn’t mean salad. You don’t make friends with salad. I want comfort foods. But comfort doesn’t have to mean bad for you. I made these deliciously creamy scalloped potatoes last night for dinner just because…well, I wanted them. And they are sooo good. Hit the spot. Just what I needed. By the way, these are part of the 80% and these will make you some friends.


  • 2 yellow fleshed potatoes, scrubbed
  • 2 sweet potatoes, peeled
  • 1 small sweet onion
  • 1/4 cup sharp cheddar
  • 1 tbsp. butter
  • 3/4 cup broth (chicken or vegetable)
  • 1/4 cup milk
  • 1 tbsp. whole wheat flour
  • 1/2 tsp thyme
  • pinch salt and pepper

Preheat oven to 425.

Using a mandolin on the thinnest setting, I sliced the potatoes and onion. If you do not have one, just slice the potatoes and onion as thin as possible. This will help cut the cooking time so you can eat this FASTER. This was very important to me at the time. 🙂

I greased a pie dish (but you can use whatever, an 8 x 8 would work) and scattered half the onion and potato mixture in there. Top with half the cheese and repeat.20150104_162253

In a saucepan on medium heat, melt the butter. Add the flour and thyme and whisk until bubbly. Add the broth and stir until it thickens up. Add the milk and salt and pepper to taste.20150104_171034

Pour the broth mixture over the potatoes and cover in foil. Bake for 20 minutes and remove the foil. Bake for another 20 or under potatoes are tender.

WAIT. It sets up a little after about ten minutes so wait as long as you can and then devour. This fed my family of five with leftovers. I hope you enjoy it as much as we did!


Replace the butter with olive oil and omit milk. Use 1 cup of broth. No cheese, boo. But will still be delicious!

Happy New Year! I hope you stick to your plans for the year…but if you don’t-relax! And eat some potatoes.