There’s something incredibly comforting about a dish of creamy, flavorful scalloped potatoes. This classic recipe, with its layers of thinly sliced potatoes, onion, and a rich white sauce, has been a beloved part of family gatherings and holiday meals for as long as I can remember. I love it for its simplicity – just a few basic ingredients come together to create something truly special. My version of scalloped potatoes, which I’m excited to share with you today, adds a touch of lemon and thyme for extra flavor. The result is a dish that’s both familiar and a little bit unexpected. I hope you’ll love it as much as I do! So, let’s get started on this wonderful journey of cooking scalloped potatoes!
Ingredients
- 1 large onion, sliced thin
- 1 Tbsp. butter
- 2 large potatoes, sliced thin
- 2 Tbsp. lemon juice
- 1 tsp. thyme
- 1/2 tsp. salt
- nonstick vegetable cooking spray
- 1 Tbsp. whole wheat flour
- 1 c. skim milk
- 2 Tbsp. bread crumbs
Baking Instructions
- Saute the onion in the butter until translucent.
- Add the potatoes and combine.
- Add the lemon juice, thyme and salt.
- Mix well.
Calorie: 250
Total cooking time: 45 minutes
Difficulty level: Easy
The Epic Tale of Scalloping the Spuds
Ah, the humble potato. It’s the stuff of legends, a testament to the beauty of simplicity. It’s the food equivalent of a blank canvas, begging for a splash of creativity. And today, dear friend, we’re going to be Picasso. We’re taking these spuds on a journey to scalloped heaven. Buckle up, it’s going to be a riot!
The Grand Assembly of Ingredients
Now, every masterpiece starts with a good foundation. In our case, this means 2 large potatoes, sliced thin and delicate. Get your hands on 1 large onion, also sliced thin. We want to create symphony, not chaos, after all.
Then, there’s the support cast: 1 Tbsp. of butter (the real deal, not that low-fat nonsense), 2 Tbsp. of lemon juice, 1 tsp. of thyme, 1/2 tsp. of salt, nonstick vegetable cooking spray, 1 Tbsp. of whole wheat flour, 1 c. of skim milk, and 2 Tbsp. of bread crumbs. Fancy, eh?
The Butter and Onion Tango
Some people say love is the most beautiful dance of all. I respectfully disagree. Have you ever seen an onion sauté in butter? It’s a sight to behold. You start with the butter in a pan, watching it melt and sizzle. Then, you throw in the onion, and the magic happens. The onion goes from a pale, unappealing thing to translucent and fragrant. The air fills with a rich, buttery aroma that makes your stomach do a little dance of anticipation.
Potatoes Enter the Fray
Now that our onion is cooked to perfection, it’s time to introduce the potatoes. Combine them with the onion, and watch as they start to soak up all that buttery goodness. At this point, your kitchen smells like the inside of a five-star restaurant, and you’re feeling like Gordon Ramsay without the fiery temper.
Seasoning, Mixing and a Dash of Humor
Next, we’re going to add the lemon juice, thyme, and salt. Now, I know what you’re thinking: “Lemon juice on potatoes? This is madness!” But trust me, it’s a game changer. The acidity cuts through the richness of the butter, creating a beautiful balance of flavors. Mix well, and try not to drool directly into the pan. It’s unhygienic.
Getting Down and Dirty with the Toppings
Spray a baking dish with nonstick vegetable cooking spray. I know, it feels like cheating, but let’s be honest, we’re not here for a workout. We’re here for potatoes.
Next, sprinkle the flour evenly over the potato mixture. This is going to give our dish a crisp, golden top that’s so Instagram-worthy, your phone will practically take the photo itself. Pour the milk over the top, and then sprinkle with bread crumbs.
At this point, your dish looks like a hot mess. That’s okay. All great art looks questionable at first.
Baking, Waiting and Impatient Belly Rumbles
Slide the dish into a preheated oven and bake until the potatoes are tender and the top is golden brown. This is the hard part. The waiting. The smell of the potatoes cooking will make you question every life decision you’ve ever made that doesn’t involve eating scalloped potatoes.
The Final Reveal
When you finally pull your masterpiece out of the oven, it’s a sight to behold. The potatoes have softened, the onions have caramelized, and the whole thing is crowned with a layer of golden, crispy bread crumbs. It’s a work of art. And the best part? You get to eat it.
So, there you have it, my friend. That’s the epic tale of scalloping the spuds. And remember, if anyone asks you what you did today, you can tell them you made magic with a potato.
