New-fashioned creamy scalloped potatoes made without butter or milk!
Thanksgiving is creeping up on me far too quick…help!
I had a line-up of various recipes for the blog this year and have literally posted none of them.
I swear, I’m an incredibly organized human being, but we’ve been hit left and right with out-of-the-ordinary circumstances lately.
This weekend, for instance, my husband unexpectedly had to have a tooth pulled.
I could barely listen to him describe the pain he was in, as my physical empathy with people I am close to runs high.
Jade gets a sore throat, an hour later, I get a sore throat. Nat gets a rash, 20 minutes later, I’m the one itching.
I was literally anxious that my teeth might start degrading in my mouth after hearing his detailed account…again, help!
Despite all his buccal drama, the hubs was able to enjoy this delicious potato dish with us.
This isn’t a classic for me, I’ve really only been making it for under a year. For Thanksgiving, however, my mom will be having dinner at our house, and she loves scalloped potatoes. So, I figured a ‘healthified’ version would delight her tater-loving papillae and possibly get her to crack a smile.
In lieu of the typical butter and milk combo, I’ve employed a rather interesting technique to create the ‘cream’ sauce…onions!
Yes, yes, tis true.
If you cut up a couple of onions, add in a few spices, a dash of salt, and a glug of olive oil, you get a rich and creamy sauce that you won’t believe is made from the tear-jerking veggie.
Top it all off with some cheese (or not), and you’ve got one hell of a side dish that even the kiddies enjoy!
I like to use raw white cheddar cheese for this recipe (about 1 – 1 1/2 cups, loosely packed).
What side dishes will you be serving this year?