Outrageously Delicious, Skinny Au Gratin Potatoes

Oh my goodness…Wait until you taste this amazing potato dish! It’s pretty much the richest low fat or regular potato dish I’ve ever tasted. No one will ever guess it’s made with reduced-fat cottage cheese and buttermilk to replace the heavy cream. Each serving has 177 calories and 2 grams of fat. I love serving this side dish for any special dinner. It makes a spectacular presentation. The best thing about it, it’s so simple to make and can be baked in advance.
Outrageously Delicious, Skinny Au Gratin Potatoes

Helpful Tips About this Recipe

Makes 10 servings (each serving, 1 slice)

Shopping Tips

A mandolin can be bought at places such as Bed, Bath and Beyond. It’s very handy to use for slicing potatoes and veggies.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 serving (1 slice)
177 calories, 2g fat, 1g sat. fat, 8mg chol, 10g prot, 30g carbs, 4g fiber, 278mg sod, 4g sugar


Outrageously Delicious, Skinny Au Gratin Potatoes

Outrageously Delicious, Skinny Au Gratin Potatoes

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Prep Time 20 minutes
Bake Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, French
Servings 10
Calories 177 kcal


  • 2 cups onions, chopped
  • cups reduced-fat (2%) cottage cheese
  • cup buttermilk
  • pounds russet potatoes (~4 large baking potatoes)
  • 6 tablespoons Parmesan Cheese, shredded or grated
  • Salt and fresh ground pepper, to taste


  • Preheat oven to 450 degrees. Cover a baking pan with foil. Line the inside of a 9-inch springform pan with foil too. Spray the foil-lined pan with cooking spray.
  • Place onions on a microwave safe plate and cook for about 4 minutes in the microwave until soft.
  • In a food processor or blender, add cooked onions, cottage cheese, buttermilk and process until smooth. Pour enough of mixture to coat the bottom of the spring-form pan.
  • Peel all potatoes. Slice each very thin by hand or use a mandolin. Arrange 2 layers of slices on the pan. Start at the edge and work in, overlapping slightly. Press down on potatoes then spread with about ⅓ of cheese mixture. Season with salt and pepper and 2 tablespoons of Parmesan cheese. Layer remaining potatoes and cheese 2 more times, ending with cheese mixture. Season with a little salt and pepper and top with remaining Parmesan cheese (It made be made to this point, covered and refrigerated up to 1 day ahead).
  • Cover pan with foil and place on foil-lined pan because it tends to leak while cooking. Bake until potatoes are tender, about 1¼ hours. Remove foil cover and continue baking until cheese is golden brown, about 30 minutes.
  • Remove from oven and let rest for at least 30 minutes before removing from pan. Un-mold and cut into 10 slices.


Serving: 1sliceCalories: 177kcalCarbohydrates: 30gProtein: 10gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 278mgFiber: 4gSugar: 4gBlue Smart Points: 5Green Smart Points: 5Plus Points: 4
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