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Lazy Scalloped Potatoes

Lazy Scalloped Potatoes
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I was planning to make scalloped potatoes but some circumstances have changed my plan. I had no time to bake the baking potatoes so I created Lazy Scalloped Potatoes.

This potato dish is so easy to prepare and the result is so tasty result that it immediately became our family favorite.

Potato lovers – this is for you! What a delicious bites! And not as fatty and rich as original Scalloped Potatoes, which are prepared with cheese, milk, butter and flour, and baked in an oven. Here everything is simple and fast – just potatoes, some seasoning, water and a bit of butter for a luxury finish.

I have already tried adding various spices and herbs to the Lazy Scalloped Potatoes: piri piri, Herbs de Provence, Montreal Steak Seasoning, Cajun, simple garlic and onion powder – I liked them all. But our favorite is 21 Salute seasoning from Trader’s Joe. My Lazy Scalloped Potatoes with this balanced and aromatic mixture will melt in your mouth leaving a pleasant taste and silky feeling. This is a winner!

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Lazy Scalloped Potatoes

 

4-6 servings

Ingredients

  • 1 – 1 ½ lb yellow potatoes
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons butter
  • Salt
  • Seasoning to taste (21 Salute, piri piri, Herbs de Provence, Italian, garlic powder, onion powder, etc.) 

 

 

Preparation

Peel the potatoes and slice them into 1/8” rounds (use a vegetable slicer for even result).

Oil a bottom of a deep pan or a sauce pan just to cover the bottom. Place the potato rounds on the bottom overlapping them. Slightly press the potatoes, sprinkle with a little salt and spices or herbs to taste. Repeat with the remaining potatoes.

Pour about ½ – ¾ cup of water over the potatoes. Cover with a lid and bring to a boil over high heat. Reduce the heat to low and cook, covered, for about 10 minutes until potatoes are fork (knife) tender.

Remove the cover. If there is some liquid in a pot, turn up the heat to high and boil until the liquid evaporate. This may require one or two additional minutes.

Top the potatoes with pieces of butter and slightly ‘brown’ the bottom (lowest) layer of the potatoes.

Serve, garnished with fresh herbs (chives, green onion, parsley, dill, basil).

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Cook with pleasure!

 



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