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!
Butter-Free, Milk-Free Creamy Scalloped Potatoes
Ingredients
- 2 yellow onions , sliced thin
- 3/4 c . water
- 2 garlic cloves
- pinch red pepper flakes
- 1/2 t . dried thyme
- 2 bay leaves
- 1/2 t . sea salt
- 2 T . olive oil
- 2 pounds red potatoes , sliced thin
- cheese , optional (see Notes)
Instructions
- Combine onion, water, garlic, spices, and salt in a large frying pan. Cover and simmer everything for 20 minutes until the onions are very soft.
- Preheat the oven to 400 degrees.
- Remove the bay leaves.
- Blend the onion mixture with the olive oil until smooth.
- In a large bowl, gently toss the sliced potatoes with the onion sauce.
- Pour the potatoes into a well-oiled 9-inch baking dish.
- Top the potatoes with as much or little or no cheese as you like.
- Cover the dish with foil and bake for 60-70 minutes, until potatoes are fork tender.
- Uncover and bake for another 10-15 minutes until the top is golden.
- Cool a bit and serve!
Notes
Nutrition
Notes:
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?
Veronica Pierskalla says
I love this recipe! I have made it many times and it is always a favorite. Also it’s great for breakfast with a fried egg on top😊
Lauren says
That’s great to hear, Veronica, it’s a favorite around here too! We usually serve it with meatloaf, but the egg sounds delicious too!
Kim Quinn says
Well, Pickens are slim at the moment with no butter, no cream or cheese but do have baby red and Yukon gold little bitty babies.
Thank goodness for fresh herbs. Could I add shredded fresh carrot and shredded fresh beets to this to use it as a main dish?
Can’t wait to try the onion sauce!
Lauren says
Hi Kim,
If you enjoy those flavors, I think they’d be nice additions!
Rose says
Omg i love the ‘cream’ sauce on these. Will def be using it for other recipes!!!!
kimmythevegan says
Oh this sounds good! Perfect thanksgiving side. I look forward to trying it =)
Your poor hubby. Getting teeth pulled sucks. At least he had these delicious potatoes to take his mind off of things.
Sammi says
I SO want to try these for the holidays this year IF I can get everyone on board. I am sure they will now know what to do with themselves with no mashed potatoes and gravy. Ha! Thanks again for the amazing recipes, Lauren!