Growing up in Minnesota, I became very familiar with many different cheesy potato variations. At every family event and major holiday, there are at least four different kinds to choose from. Crockpots all in a row…which one will be the favorite this time?
Well, as much as I LOVED cheesy potatoes, my gut did not always enjoy what was in them. In an effort to create a healthier version of a Minnesota favorite, I came up with healthy scalloped potatoes.
Healthy Scalloped Potatoes
Who doesn't love potatoes and cheese? This is a staple in Minnesota, and you can find it at almost every potluck party. In an effort to create a healthier version of a Minnesota favorite, I came up with these healthy scalloped potatoes.
- 1/2 onion, finely diced
- 4 tablespoons grass-fed butter
- 4 tablespoons coconut flour (or you can use arrowroot powder)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups organic whole milk (we use raw, grass-fed milk)
- 3/4 cup organic sour cream — how to make your own
- 3 lbs organic potatoes, washed and peeled (peeling is optional)
- 2 cups of your favorite cheese, shredded (we love Havarti, Gruyere, and Cheddar — all grass-fed, and preferably raw)
- 8 slices of grass-fed cheddar cheese
- Using a mandoline, slice the potatoes into thin rounds.
- Layer potatoes in a crockpot.
- In a medium bowl combine coconut flour, salt, and pepper and whisk to combine.
- In a large skillet, over medium heat, add the chopped onion and butter and simmer until onions are translucent.
- Add flour mixture to the onions and stir to combine, then add the milk and sour cream.
- Let simmer over medium heat until it thickens.
- Pour over potatoes in the crockpot and give it a little stir to combine.
- Cover crockpot and cook on high for one hour or low for 3 hours.
- Once they are done, you will know this by piercing the potatoes with a fork (you want them to be very tender), cover them with the sliced cheese, and place the crockpot lid back on for 10 minutes.
- Once the cheese slices have melted, it’s ready to serve.
- You can also make them in the oven, but make sure to cover them for the first part of the cooking so they don’t burn. I like to make them in a cast-iron skillet for even cooking and pretty presentation. When you add the cheese at the end, bake uncovered to melt the cheese and let it brown a bit.
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7 Replies to “Healthy Scalloped Potatoes”
I see what you do with the sliced cheese, but what do you do with the shredded cheese? Or do you use one or the other?
I added it when the sauce thickened, I went in and edited the post. Guess I forgot to add that part in 🙂
This recipe came out at a perfect time. We we are bringing the potatoes to a potluck Easter Brunch and I was concerned about oven space. This is perfect. I imagine that the shredded cheese gets put in at the same time as the onion, flour and sourcream mixture?
This recipe came out at a perfect time. We we are bringing the potatoes to a potluck Easter Brunch and I was concerned about oven space. This is perfect. I imagine that the shredded cheese gets put in at the same time as the onion, flour and sour cream mixture?
Yes you add it with the onion, flour and sour cream. I hope you like them!
I noticed that too Margaret. I think you add it to the milk mixture.