This one I absolutely HAVE to share with you. I’ve loved cheesy potatoes since I was little. Every time we had a picnic my mom would make a pan of them. The problem? They relied heavily on canned soups. I don’t do canned soups anymore, so cheesy potatoes were out (not to mention for awhile we were dairy-free). Once we re-introduced raw dairy successfully, this was on my radar!
My goal was to create a creamy-soup-base-like (is that WORD?) with butter, flour (arrowroot in this case as I didn’t have sprouted flour) and spices, and to mix that with the potatoes so I could pretend there was soup in there. Success! It’s delicious.
Play with the types and amounts of cheeses to get the flavor you want. Sour cream (usually not my favorite) is absolutely necessary to this dish!! You could add more butter and bacon if you wanted, dump in some chicken or vegetables to make it a complete meal. Very versatile.
- 3 tbsp. butter
- 3 slices bacon, chopped*
- 1/3 c. onion, minced
- 1.5 c. whole milk
- 1 tbsp. arrowroot powder
- 6 – 7 medium potatoes, cubed
- 2 c. cheddar cheese, preferably raw
- ½ c. Romano cheese (raw)
- 16 oz. sour cream, organic
- 2 tsp. sea salt
- ¼ tsp. thyme
- ¼ tsp. pepper
Cook bacon until lightly crispy. Add butter and onion and cook until onion is soft.
Add salt, pepper, and thyme; then the flour or arrowroot.
Add milk to the bacon mixture and cook and stir until thickened.
Chop your potatoes and put them in a dish (I’m doing a half batch here).
Add the sour cream.
Add the cheeses, reserving a small amount of cheddar for the top. Pour the white sauce over it too.
Stir it all up and add a little cheddar to the top.
Bake at 350 for an hour and a half, or until the edges are bubbly and browned. It only need 45 – 60 minutes for a half batch like this one.