These scalloped potatoes sidestep traditional unhealthful ingredients like cream, butter, and cheese—and even added salt, and they still taste amazing. Garlic, paprika, black pepper, sweet onion, and fresh thyme combine to deliver top-notch flavors!
Note: Despite all the text below, this is not a difficult recipe. I just thought I would go ahead and address the questions that will likely come up, including types of potatoes, cashews, pan size, mandolines, aluminum foil, etc.
- 2 cups water
- 2 ounces raw, unsalted cashews (about ½ cup)
- 1 tablespoon old-fashioned rolled oats
- 1 medium clove garlic
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ½ medium yellow onion (I like sweet onions in this dish)
- 2½ pounds Yukon gold or red potatoes, peeled
- 1 tablespoon fresh thyme leaves, loosely packed
- To start the sauce, place the water, cashews, rolled oats, garlic, paprika, and black pepper into a blender, and set aside (so the cashew can soften).
- Preheat the oven to 370°F. Set aside a 2½ quart baking dish (you do not need to oil or use parchment paper).
- To thinly slice the onion and potatoes, I recommend a mandoline slicer to get uniform slices, especially of the potato. Thinly slice the onion and place into a small bowl. Slice the peeled potatoes to be ⅛ inch or so, and place the stacks on a plate.
- To finish the sauce, blend the soaking ingredients until smooth. Add the thyme leaves, and blend just briefly, so you can still see small flecks of thyme.
- Assemble the casserole as follows: (1) Pour 2 tablespoons of sauce into the bottom of the dish, tilting the dish to coat evenly. (2) Place ¼ of the potatoes in the bottom dish, only slightly overlapping them (use the thickest potatoes). Spread ⅓ of the sliced onions over the potatoes. Pour ½ cup of the sauce over the top. (3) Add a second and third layer in the same way. (Use any oddly shaped potatoes for the inner layers.) (4) Place the fourth and final layer of potatoes on top (save the nicest looking potatoes for the top), layering in the same way, or cutting the potatoes in half lengthwise (as shown below) for a nice design. Pour the remaining sauce (will be about 1 cup) evenly across the top.
- Cover (see Notes) and bake for 45 minutes. Remove the cover, and pierce the potatoes with a knife. They should be tender but not falling apart (if they’re still pretty hard, you may want to bake another 5 to 10 minutes), and bake uncovered for another 10 minutes to cook down some of the remaining liquid.
- If you’d like a browned top, set the oven to broil, and bake for 3 to 5 minutes, watching carefully that it does not burn. Remove from the oven, and let sit for 5 minutes before serving.