Bill W. Brazil Blog: Scalloped Potatoes

Wednesday, November 14, 2018

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.