Wednesday, April 11, 2012

Lighter Scalloped Potatoes

It's Spring-time y'all! Dad, Mom, Brother - Michael, Brother - Patrick, Yours Truly, Mr. Max

The scalloped look has taken the fashion world by storm the past few months; it's a dainty look with an edge, perfect for the spring! For Easter Sunday and I decided to pair my scalloped hemline Easter dress, with my food contribution for the family Easter dinner - scalloped potatoes.

Really quick though, I have a personal story to share. This Easter was extra special this year, as we were able to give my parents a special gift and lasting memory. They recently celebrated their 30th wedding anniversary so my brothers and I decided to do something to acknowledge that. For months, we worked on a surprise party with the family but the week before, dad got baseball tickets for the Texas Rangers and we couldn't seem to get around this issue without giving away our scheme. Once my dad decides he's going to do something, you can't really come between it - he is next to impossible to plan for or surprise! Mom then announced that we will forgo the traditional Easter brunch with just our immediate family and do a big family dinner instead, with everyone from both sides of the family, potluck style. The brothers and I decided with our parents unknowingly impeding on our surprise, we would just culminate our efforts into their Easter Sunday plans. There wouldn't be the big SURPRISE! factor as they walked in somewhere, but we had a  few special things that would garner the same reaction.

We contacted members of their wedding party, their college friends that knew them as individuals and later as a couple, their friends that knew them as newlyweds and apart of their lives as they grew a family. We asked them to send us a letter that shared memories or advice for the next 30 years and bound them together as a memory book, with photos from their engagement and their wedding day.
Cutting their cake as Mr. and Mrs. on March 27, 1982
I worked with a baker to do a simplified version of their wedding cake for our Easter dessert! She was so amazing, Dallas area people, go to Rachel Barbosa with Sugar Ray's for any cake or cupcake needs, she is fabulous! I highly recommend the chocolate hazelnut with vanilla cream icing.

Last but not least, we matted a picture from their special day, one taken as they were leaving the ceremony and looking out of the limo heading to the reception, just beaming. The whole family signed and we presented it on an easel. It made for such an incredibly special Easter Sunday!
My Precious Parents cutting their 30th Anniversary Cake!
Now for the recipe, adapted from the Skinnytaste blog, here's a lighter version of a potluck favorite without the heavy cream and as much butter. Click here for the nutritional facts calculated at One serving is equal to about 3/4 cup, for a total of 3 WW points.

Grocery List:
  • 6 medium-sized Yukon gold potatoes, sliced into thin 1/8 in pieces
  • 2 tbsp. light butter, unsalted
  • 1 tsp. garlic powder
  • 3 oz. Gruyere cheese, shredded
  • 1 cup fat free skim milk
  • 2 bay leaves
  • 1 tsp. paprika
  • 2 tsp. thyme
  • Chives
Start by pre-heating your oven to 425 degrees and grease a baking dish. I knew we didn't have a lot of time before we had to get to my parents and the potatoes would take nearly an hour to cook in the oven. To speed up the process, I took my potatoes and let them simmer on medium-high heat for about 10 minutes to help soften them up. 

As your potatoes are softening, heat a small sauce pan on medium heat and add the milk, paprika, thyme, bay leaves, garlic and butter. Bring to a boil and remove from heat. Discard bay leaves.

If you boiled your potatoes to soften, let drain in a colander and cool a little. Begin to stack a thick layer on the bottom, then top with half of the shredded cheese. 

Top with another thick layer of potatoes, cover with the milk and herb mix.

Top with the rest of the cheese and the chives. 

Bake in the oven for 30-35 minutes if you've pre-softened the taters. If you didn't soften them before, cook for 45-50 minutes.

Let cool, then dig in. Enjoy foodie friends!

Tastefully yours,

1 comment:

  1. I was wondering how the surprise went! Looks like everything turned out great.


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