By Angelika Hanna
When we hear scalloped potatoes, we usually think of a heavy creamy side dish; tasty but also high in carbs and calories. I browsed around to find a recipe without cream or milk; and yes, it still qualifies to be called scalloped potatoes. In fact, the term ‘scalloped’ refers to the shape how the potatoes are cut – thinly sliced resembling scallops – rather than the way of preparing them. So, my scalloped potatoes are lower in carbs. For a vegan version, leave out the cheese topping.
My recipe is inspired by chef Laura Calder.
Prep Time: 15 min
Cook Time: 2 hrs 15 min
Author: Angelika Hanna / Zest4Food
- 4 tbsp extra virgin cold pressed olive oil
- 4 medium-sized cooking onions
- 2 pounds potatoes, thinly sliced
- 2 cups vegetable broth
- Fresh or dried thyme
- Kosher salt
- Freshly ground black pepper
- Cheddar cheese (optional)
- Preheat the oven to 300 degrees Fahrenheit.
- In a frying pan, brown the sliced onions until soft and golden brown approx. 15 min in the olive oil over low-medium heat.
- Spread half in the bottom of a casserole dish.
- Place a layer of the sliced potatoes on top. Season with salt and pepper and sprinkle with thyme to taste.
- Build another layer of onions, then a final one of potatoes.
- Pour the vegetable stock over the final layer.
- Cover the casserole dish with aluminum foil.
- Bake for approx. 2 – 3 hours, until all the liquid has been absorbed.
- Remove the foil for the last hour of baking time, top with cheddar cheese to aim for a cheesy-crispy topping.