Organic Scallop Potatoes Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/2 pounds organic potatoes3 tbsp grass fed butter1 1/2 tbsp potato starch1 1/2 cups organic whole milk or fresh coconut milk (see recipe)1 tsp unrefined sea saltpepper to taste1 cup organic shredded cheddar cheese 1/2 cup of organic shredded cheddar cheese to sprinkle on top1 tsp fresh thyme (optional)
Preheat oven to 375 F. Peel potatoes and slice very thin, I used my mandolin for this. In a small sauce pan add melt butter. Add potato starch and whisk, allowing it to become thick. Add a 1/2 cup of milk and whisk until it thickens (about 1-2 minutes). Once it thickens, add another 1/2 cup of milk and whisk until it thickens. Add the final 1/2 cup of milk and whisk until heated (about 1-2 minutes). Add 1 cup of shredded cheddar, thyme, salt and pepper. Mix until it is all melted.
Grease a 9"x13" pan with coconut oil or grass fed butter. Layer half of the potatoes into pan. Pour half of the sauce over potatoes. Layer remaining potatoes and cover with remaining sauce. Top with 1/2 cup of shredded cheddar. Bake uncovered for 1 hour. Allow to cool for 10 minutes before serving.
Serving Size: Makes a 9"x13" pan, Serving size is 1/12 of recipe
Number of Servings: 12
Recipe submitted by SparkPeople user HCOTTIS.
Grease a 9"x13" pan with coconut oil or grass fed butter. Layer half of the potatoes into pan. Pour half of the sauce over potatoes. Layer remaining potatoes and cover with remaining sauce. Top with 1/2 cup of shredded cheddar. Bake uncovered for 1 hour. Allow to cool for 10 minutes before serving.
Serving Size: Makes a 9"x13" pan, Serving size is 1/12 of recipe
Number of Servings: 12
Recipe submitted by SparkPeople user HCOTTIS.
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 8.6 g
- Cholesterol: 25.0 mg
- Sodium: 300.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.9 g
- Protein: 7.1 g
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