I am surprised that this wasn’t the first thing I posted on my blog because…potatoes. No, not just potatoes. Cheesy, creamy, savory potatoes baked until golden, melting in your mouth while you think, “Yes. This is living my best life.” I list the original recipe below, but I also tried a healthier option that swaps out the sour cream and regular milk for plain Greek yogurt and coconut milk. I left the cheese though because I can’t part ways with that. I am just not ready. I will say that although the OG recipe is perfect as is, the healthier version is pretty killer too.

For Original Scalloped Potatoes:

Scalloped Potatoes 4-5 potatoes sliced thin 1 cup sour cream ¾ cup milk 1-2 cups shredded cheddar cheese Salt & pepper

For Healthier Scalloped Potatoes:

Healthy Scalloped Potatoes 4-5 potatoes sliced thin 1 cup plain Greek yogurt ¾ cup coconut milk 1 cup shredded cheddar cheese Salt & pepper

Preheat the oven to 400ºF. You’re already halfway there because this recipe is easy as pie.

Peel the potatoes and slice thin.

Grease a baking dish and layer in half of the sliced potatoes.

Mix together the Greek yogurt or sour cream, coconut milk or regular milk and salt and pepper. Pour half of this mixture onto the potatoes.

Sprinkle on as much cheese as you desire. Go crazy.

Layer in the remaining potatoes, pour on the rest of the sauce and top with more cheese.

Bake at 400ºF for 45 min. – 1 hr. Up next…cheesy, gooey layers.

I was worried that the Greek yogurt and coconut milk combo would throw off the taste a bit but I couldn’t even tell a difference. They made the potatoes just as creamy as the sour cream and regular milk do. The potatoes are tender and the end flavor is a cheese potato explosion. Endorphins will be coursing.

Let’s Eat!