I was asked by one of my viewers to make a healthier version of scallop potatoes. My family loves scalloped potatoes, I mean what’s not to love…creamy, cheesy potatoes! I nailed this recipe on my first attempt! Most of my recipes I make 2-3 times before they are ready to post. I think the key to these potatoes is making a roux. Don’t let that scare you, making a roux is super easy.
So just what is a roux? According to the Wikipedia, a roux is a cooking mixture of wheat flour and fat (traditionally butter). It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. Now I had to adapt this classic roux because I did not want to use wheat flour, so I am using potato starch instead. The results were excellent! The sauce for these potatoes are creamy, slightly thickened and full of amazing flavors.
- 2½ pounds organic potatoes
- 3 tbsp grass fed butter
- 1½ tbsp potato starch
- 1½ cups organic whole milk or fresh coconut milk, (see recipe) I do not recommend canned coconut milk for this recipe
- 1 tsp unrefined sea salt
- pepper to taste
- 1 cup organic shredded cheddar cheese
- ½ cup of organic shredded cheddar cheese to sprinkle on top
- 1 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 over medium heat, melt butter.
- Add potato starch and whisk, allowing it to become thick.
- Add a ½ cup of milk and whisk until it thickens (about 1-2 minutes). Once it thickens, add another ½ cup of milk and whisk until it thickens. Add the final ½ 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 ½ cup of shredded cheddar. Bake uncovered for 1 hour. Allow to cool for 10 minutes before serving.
Image courtesy of http://chefjeff.areavoices.com and Patricia Beck/Detroit Free Press/MCT
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