I’m not a huge mashed potato fan.  There, I said it, so shoot me.  I do have 1 recipe I love, but other than that, they’re just a waste of space on my already piled high Thanksgiving plate.  Oh, I’m not a huge turkey fan either.  Now you really might shoot me.  And guess the only 2 things Jon puts on his plate?  Mashed Potatoes and Turkey.  See, opposites, through and through.

Anyway, in place of mashed potatoes I always hope some sort of scalloped potatoes will make their way onto any holiday table.  They’re so creamy, cheesy and starchy.  What more can you ask for???  The thing is, I’m not making a single dish for Thanksgiving this year.  Usually I am more than happy to make almost the entire meal for my family, and extended family, for any and every holiday.  But this year I’m taking a break.  I’m pulling the pregnancy card, yep, I suuuure am.  I’m going to sit back and watch everyone else sweat while I sip on some sparkling apple cider and munch on whatever goodies my mom puts in front of me.  I’m a good guest like that.



However, I know a lot of you are cooking, whether it’s the entire meal or just part of the meal.  So, I figured I could at least give you an idea or 2 on some ‘outside the ordinary’ side dishes to make this year.  These scalloped potatoes were amazing!  The creaminess and tang of the goat cheese adds a depth of flavor and texture that is just unreal.  And you feel all healthy when you get a big bite of spinach on a fork full too.  Bottom line: make these.  Even if you don’t make them for Thanksgiving, make them on any other night with a delicious salad for an entirely meatless meal.  Or add some grilled chicken in there (in case your husband NEEDS to have some animal protein on his plate).



Oh, and did I mention this are lowfat?  By all means, use whole milk, full fat cheese, and even double the amount of cheese.  Shoot, more cheese can’t be a bad thing.  But, the recipe below is delicious as is!

Goat Cheese and Spinach Scalloped Potatoes


  • 4 small yukon gold potatoes
  • 1 tbsp butter
  • 1 tbsp flour
  • 3/4 cup milk (I used non fat)
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp sour cream
  • 3/4 cup frozen spinach
  • 1/2 cup cheddar cheese (I used low fat)
  • 3 oz goat cheese


Preheat the oven to 375 degrees.

Peal the potatoes, then thinly slice them (I used the ‘thin’ setting on my mandolin)

In a small saucepan over medium heat, melt the butter. Whisk the flour into the melted butter and cook for about 2 minutes. Slowly whisk in the milk. Whisk in the sour cream, salt and pepper. Set aside.

In a small casserole dish lay 1/3 of the sliced potatoes, then sprinkle with 1/2 of the frozen spinach, 1/3 of the cheddar cheese and 1/3 of the goat cheese. Add another layer of potatoes, the rest of the spinach, 1/3 of each cheese. Add the rest of the potatoes. Pour the béchamel sauce (the milk in the saucepan) over the potatoes, sprinkle with the remaining cheddar cheese and crumble with remaining goat cheese.

*add more cheese if you want, it won’t hurt anyone.

Bake for about 50-60 minutes. until the top is brown and bubbling on the sides. Serve immediately.

*To keep warm, cover in tin foil and keep in a 200 degree oven for up to 1 hour,.