Scalloped Potatoes

Scalloped Potatoes

For many people, potatoes
are synonymous with Thanksgiving dinner. And while the carb count
of potatoes suggests moderation is best, at the holidays many
Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option
is scalloped potatoes. It’s the perfect complement for beef and
ham, of course, but with the taste of traditional herbs like sage
and thyme, you might have a new favorite dish for your holiday
turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute
regular whipping cream and butter if you tolerate dairy.

Serving: 8

Time: 80 minutes

Ingredients:

  • 3 pounds large yellow potatoes
  • 2 leeks, white and light green parts, cleaned of all sand and
    sliced thinly
  • 4 cloves garlic, minced
  • 1 tablespoon
    Primal Kitchen Avocado Oil
  • 3 tablespoons butter or ghee, plus more for greasing casserole
    dish
  • 1/2 cup full-fat canned unsweetened coconut cream
  • 1 cup chicken bone broth
  • 1 tablespoon arrowroot powder
  • Salt and pepper
  • 4 sprigs fresh thyme, leaves removed
  • 4 leaves fresh sage, stems removed and chopped finely

Instructions:

Preheat oven to 350ºF.

Peel the potatoes then, using a mandolin or a knife, slice the
potatoes 1/4-inch thin. Set aside.

Heat 1 tablespoon avocado oil and 1 tablespoon butter or ghee in
a skillet over medium-high heat. Add the sliced leeks, 2 cloves
minced garlic, and season with salt and pepper. Saute until leeks
are very tender, about 5–7 minutes.

Combine the leek saute and the sliced potatoes in a large bowl
and toss to coat evenly. Season generously with salt and
pepper.

Butter a casserole dish lightly, then spread the potato and leek
mixture across the dish evenly.

In the same skillet you used before, heat 2 tablespoons butter
or ghee over medium heat. Add garlic and gently fry for about 30
seconds to 1 minute, being careful not to burn. In a small bowl,
combine the chicken bone broth with 1 tablespoon arrowroot starch,
and whisk until arrowroot is dissolved. Pour the chicken broth
mixture into the skillet along with 1 cup of coconut milk. Whisk to
combine. Add the fresh thyme and sage leaves and some salt and
pepper, to taste, and let simmer for about 5 minutes, stirring
often, until the sauce thickens up a bit.

Pour the sauce over the potatoes in the casserole dish. Seal
tightly with foil and bake for 40 minutes. Uncover and continue to
bake for 15 more minutes. When cooking time is complete, if your
potatoes are not golden brown on top, turn your oven on ‘broil’
and broil for 3–5 minutes, watching carefully so the top gets
golden brown but doesn’t burn.

Remove from oven and let cool for 10–15 minutes for the sauce
to thicken before serving.

Nutritional Info (per serving):

  • Calories: 282
  • Carbs:42 grams
  • Fat: 11 grams
  • Protein: 5 grams

The post Scalloped
Potatoes
appeared first on Mark’s Daily Apple.

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