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Scalloped Potatoes with Goat Cheese and Spinach | The Weary Chef

Light Scalloped Potatoes with Spinach and Goat Cheese

This healthier recipe for scalloped potatoes is at least as good as the full fat version!

  • Total Time: 50 minutes
  • Yield: 6 1x





  1. Preheat oven to 425 degrees F. Spray a 9 x 13″ baking dish with cooking spray and set aside.
  2. Meanwhile, prick potatoes several times on all sides with a fork, and place on a microwave-safe plate. Cover with a slightly damp paper towel, and microwave on high for 5 minutes. Remove and let cool for a few minutes, then carefully slice into about 1/4″ slices.
  3. Spread a single layer of potatoes in the bottom of the prepared baking dish. Sprinkle 1/2 tsp. salt, 1/4 tsp. garlic powder, and a few grinds of black pepper over the potatoes
  4. Spread almost all the spinach over the potatoes, saving a couple handfuls for the top layer. Crumble half the goat cheese over the spinach, then sprinkle 1/4 c. parmesan over the top.
  5. Evenly lay the remaining potato slices over the spinach, and arrange the remaining spinach over the potatoes. Sprinkle with 1/2 tsp. salt, 1/4 tsp. garlic powder, and a few grinds of black pepper.
  6. Slowly pour the milk and half and half evenly over the potato and spinach. Cover dish with foil sprayed with cooking spray, and bake in preheated oven for 20 minutes.
  7. Remove foil. Crumble the remaining goat cheese over the top, and then sprinkle the rest of the parmesan over that. Continue to bake approximately 15 minutes longer until bubbly and starting to brown. Enjoy!
  • Author: Andi
  • Prep Time: 15
  • Cook Time: 35
  • Category: Side Dish