Crispy Spiralized Scalloped Potatoes Are a Must for Easter
How can you resist cheesy, crispy edges in every bite?
Renee Comet
If your spiralizer remains hidden in the back of your cupboard until zucchini season, I mean, summer officially dawns, this recipe for Scalloped Scalloped Potatoes will change all that. Gone are the days you wait until it’s time to serve zoodles alongside a grilled main or as a low-carb pasta replacement. Now is the time to break out your spiralizer for cheesy potatoes that are the Easter side you never knew you needed.
When you use your spiralizer to slice potatoes into long ribbons, you get uniform pieces (no more biting into an undercooked spud here and there!). You can essentially serve everyone their own perfect potato, filled with a sage-infused butter sauce and cheesy goodness in every single bite. The best part of all, though? Crispy. Edges. No casserole dish filled with scalloped potatoes is complete without cheesy, crispy edges; thanks to your spiralizer, no one will have to fight over the crispiest corners. There will be plenty to go around!
We already know potatoes go with all our traditional Easter mains, including ham, lamb and salmon, so it’s a no-brainer that potatoes will make the menu. And with this showstopping spiralized recipe on your radar, you’ll no longer have to wonder which potato side to serve. How could you possibly crave any other option? Grab your spiralizer and get going.
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