Unscalloped Potatoes
Unscalloped potatoes have all the creaminess of scalloped potatoes without the fuss. The casserole of thinly sliced potatoes is baked until crispy on top, then served with an uncooked yogurt and buttermilk sauce and a sprinkle of zaatar.
Servings Prep Time
4 15minutes
Cook Time
60minutes
Servings Prep Time
4 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Layer the potato slices in a casserole about 5 x 7 inches and 2 inches deep.
  3. Brush each layer of potatoes (including the top one) with olive oil, then sprinkle the layer with thyme, salt and pepper before adding the next one.
  4. Bake the casserole for 30 minutes, covered with foil. Then raise the temperature to 400 degrees F, remove the foil cover, and bake the casserole uncovered for another 30 minutes. (1 hour total)
  5. While the casserole is baking, mix the buttermilk, yogurt, and garlic. Refrigerate the mixture for at least the hour baking time to let the flavors meld.
  6. Take the casserole out and let it rest for at least 5 minutes before cutting it into squares. Serve with the sauce and zaatar sprinkled on top.
Recipe Notes

It is better to brush the oil rather than drizzle it because you use less oil that way. Even the thinnest coating will be enough to let the layers cook properly.