November is here Thanksgiving planning is upon us! There is so much that November holds for our family: finger licking good food, family traditions, and birthday celebrations, friends, counting our blessings. And before we know sweet scents of pumpkin, apple and cinnamon take over our home, making me want to the lick the walls!
When it comes to our Thanksgiving meal, I try to find new ways to serve the old bird and to change-up some of those traditional dishes. Since there is not much one can do to serve the old bird differently I mostly focus on doing it with the side dishes.
Who doesn’t have potatoes in some shape or form served for Thanksgiving? We even did in my home and I was Mexican, ha, ha.
So instead of mashing the potatoes, casseroling (I made that word up) them, dicing them, I decided to stack them for this scalloped potato favorite with a twist.
Stacked Scalloped Potatoes
- 5 tablespoons Country Crock spread
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cp of shredded mozzarella or whatever other favorite cheese you may have
- 1/2 cp of shredded cheddar or whatever other favorite cheese you may have
- pepper to taste
- 10 potatoes diced in circle shape
1. In a large pot, heat Country Crock spread (yes, this works just like butter) over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
This is the Roux.
2. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then add mozzarella and cheddar and stir until it’s completely smooth.
Now for the potatoes:
You will need to slice them into thin rounds. I like to keep the skin on mine but if you don’t peel it.
Stack them in a well-greased muffin tin. Place as many as you can just below the rim. Then add the cheesy creamy goodness, make sure it doesn’t overflow.
Bake at 400 for 30 minutes covered. Then add parmesan and bake for another 15 more minutes uncovered, just until it’s a golden brown.
Roasted Potatoes with Herb Butter
Notice I added other veggies into my roasted potatoes and I loved that I did because the added flavor of red bell and corn was amazing. Instead of having potato salad that is also another favorite traditional side dish I decided to go with a healthier alternative without all of the fat in your average potato recipe.
3 tbl Country Crock Spread
1 tbl Olive Oil
Chopped Veggies:onions, corn, carrots, red bell, potatoes(small chunks for even cooking)
Italian seasoning or 1 tbl parsley and thyme
salt & pepper
Preheat oven to 400
- Put chopped veggies in a bowl, except the corn and onions.
- Add the oil over veggies.
- Stick in oven for an hour or until the veggies are tender in the middle.
- Every 20 min make sure to toss the veggies in the pan for even cooking. After the first 20min add the corn and then the onions.
- Meanwhile, make the herbed butter using Country Crock Spread- mix butter and herbs.
- Once veggies are done immediately mix the herb mix to the veggies.
- Add salt and pepper to taste.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.