Revamped Potato Side Dishes
Thanksgiving is right around the corner and menu planning is in order in many kitchens this weekend. I myself will not be taking part this year since Chris and I, along with his dad’s side of the family, will be vacationing in Seattle and Victoria (Canada) next week – very excited! On Thanksgiving day, I will actually be enjoying a gluten free high tea in Victoria instead of a traditional Thanksgiving meal. I think it’s at the Fairmont Empress Resort if I recall and they are quite accommodating!
Although I won’t be cooking a turkey and fixin’s this year, I still wanted to share a few dishes that will compliment your holiday meal without the extra guilt 🙂 Yes, you can still have your potatoes and your dessert this Thanksgiving!
I have two potato recipes to share with you today – one featuring sweet potatoes and another with “regular” white potatoes, to suit all taste buds, just in case you are partial to one variety in particular. Both dishes are easy and delicious and don’t taste “light”.
I would eat both in a heartbeat but I must admit, I ADORED the scalloped sweet potatoes…spicy, cheesy, salty and a little sweet, but then again, I prefer sweet potatoes over the white ones any day 🙂 I’ll leave it up to you to choose!
First up are lightened up mashed potatoes – your family will have no idea that cauliflower makes up half of this dish, unless you tell them that is! Why not enjoy mashed potatoes and an extra veggie? Enjoy this mash as a side or sub this recipe as the topping for a healthier shepherd’s pie or as a bed for your favorite meat preparation and/or gravy!
3-4 yukon gold or russet potatoes (I left the skin on), washed and roughly (about 3 to 4 cups)
1/2 of a large head of cauliflower, stem removed and roughly chopped (about 4 cups)
2 tsp sea salt or Himalayan pink salt (more or less to taste)
1 tsp freshly ground black pepper (more or less to taste)
3/4 cup unsweetened, plain non-dairy milk or chicken or vegetable broth* (use non-dairy milk or veggie broth for vegan)
2 Tbsp butter, ghee or vegan butter (Earth Balance)
optional add-ins or toppings: chives, green onions, roasted garlic or garlic salt, shredded or crumbled cheese
1. Bring a large pot of salted water to boil on high heat. Add potatoes and let cook for 7 minutes. Add cauliflower and cook until potatoes are cooked through and tender to pierce with a fork, about 9 minutes.
2. Drain and return to large pot on low heat for 1 to 2 minutes, letting the potatoes and cauliflower dry out a bit.
3. Add remaining ingredients and mash with a fork or a potato masher to your desired consistency. If you prefer a fluffier consistency, beat in a mixer until completely smooth. Enjoy!
*For a richer dish with a flavor variation, sub part of the milk with sour cream and/or cream cheese if desired.
For the sweet potato fans out there, try this simple scalloped recipe I adapted from Clean Eating Magazine. This dish hit all the right notes and doesn’t take too long to prep, especially if you have a mandoline helping you slice the rounds. You will not be disappointed with this one!
These scalloped sweet potatoes were consumed in no time – I ate them for lunch, again as a side for dinner and then breakfast the next morning. I will be making these again soon and probably making a double batch 🙂
Spicy Scalloped Sweet Potatoes (adapted from Clean Eating “Classic Comfort Foods”)
2 large sweet potatoes, peeled and sliced into rounds as thinly as possible (mine were about 1/8 in)
3-4 Tbsp butter, ghee or olive oil (use oil for vegan)
4 Tbsp brown rice flour
2 cups non-dairy milk (unsweetened coconut milk, almond or soy milk) or up to 1/4 cup more as needed
3/4 tsp sea salt
1 to 1 1/2 tsp black ground pepper
2 tsp chili powder
2 tsp ground cumin
2 tsp red pepper flakes
3/4 to 1 cup shredded cheese (cheddar, monterrey jack or mozzarella or vegan cheese)
1. Preheat oven to 400F. In a lightly greased casserole dish (or 6 gratin dishes), spread half of the potato slices in an even layer, slightly overlapping if needed.
2. In a medium skillet, heat oil or butter on medium-high heat. Sprinkle in flour and whisk until combined (will resemble a paste). Gradually whisk in the milk until lumps are smoothed out and mixture begins to thicken. If mixture becomes too thick, add a few tablespoons of milk.
3. Add salt, black pepper, and spices and stir to combine. Add cheese and stir until completely melted, 1 to 2 minutes. Pour three quarters of the cheese sauce over the potatoes. Layer remaining potatoes over the top, overlapping slightly if needed. Top with remaining cheese sauce.
4. Bake in oven for 29-34 minutes, uncovered until browned and bubbly. Remove from oven, let sit for 5 minutes and serve!
These taters may not be the prettiest dish on a plate but the the flavors are fabulous!