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.
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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