Scalloped Potatoes with Onions and Thyme
Total Time: 2.5 hours
- 10 tablespoons grass-fed butter
- 4 cups yellow onions, thinly sliced
- 2½ teaspoons salt
- 1½ teaspoons ground black pepper
- 5 pounds potatoes, peeled and thinly sliced into 1/8-inch rounds
- 1 tablespoon fresh thyme, finely chopped
- 1½ cups chicken bone broth, organic
- Preheat the oven to 400 degrees F.
- Set a large skillet over medium heat and add 2 tablespoons of butter to the pan. Once the butter has melted, sauté the onions in the pan, stirring often until the onions are caramelized, about 30 minutes. Season the onions with ½ teaspoon of salt and ¼ teaspoon of the pepper. Set the onions aside to cool.
- Using the same skillet, melt another 2 tablespoons of butter over medium high heat, and sauté ¼ of the potatoes until they are lightly caramelized, about 5 minutes. Season the potatoes with ½ teaspoon of salt, and ¼ teaspoon of black pepper. Set the potatoes aside to cool while you continue to cook the remaining potatoes.
- Repeat this process with the remaining butter, potatoes, salt, and pepper. Once all of the potatoes have been cooked and cooled, place ¼ of them in a slightly overlapping single layer into a 9×13-inch casserole pan. Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme. Place another layer of the potatoes on top of the onions, another third of the onions, and another teaspoon of the thyme. Repeat this process with the remaining potatoes, onions, and thyme, finishing with a top layer of potatoes.
- Pour the chicken stock over the potatoes and place the casserole in the oven. Bake the casserole for 25 minutes, then reduce the oven temperature to 350 degrees F, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes more.
- Remove the casserole from the oven, and allow to cool for 10 minutes before serving.
Your typical scalloped potatoes recipe is loaded with heavy cream and cheese… but here at Good Decisions, we are anything but typical! We’ve retained the hearty flavor of this dish but left out the heavy dairy to keep it lighter— the way a side dish should be!
Potatoes are your basic starchy plant tuber that have a generous amount of fiber and a surprisingly high vitamin C content. All things potato are classic carbohydrate comfort foods, but we recommend eating them in moderation, and always with a bit of fat or protein to avoid a blood sugar spike, since these buds are somewhat high on the glycemic index.
That said, potatoes go with everything! This is the perfect accompaniment to any meat or seafood dish that your heart desires. One of my personal favorites is alongside my Famous Salty Roasted Chicken Thighs.
How about yours?