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 is creamy, slightly thickened and full of amazing flavors.
The sauce for these organic scalloped potatoes is creamy, slightly thickened and full of amazing flavors.
- 2 1/2 pounds organic potatoes
- 3 tbsp grass fed butter
- 1 1/2 tbsp potato starch
- 1 1/2 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
- 1/2 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 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 the 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 cooling for 10 minutes before serving.
Nutrition Info: Calories: 170.0 Fat: 8.6g Carbohydrates: 19.4g Protein: 7.1g
- Serving Size: 1 piece
Image courtesy of Chef Jeff and Patricia Beck/Detroit Free Press/MCT
Grab The Whole Lifestyle Nutrition Cookbook, Real Food Made Simple for more great recipes!