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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.

Ingredients:

  • 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
*You can skip the bacon if you prefer.  I didn’t use it when I took the photos below because I didn’t have any.  I added extra butter.

Directions:

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.

What do you serve with cheesy potatoes?

**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet, Slightly Indulgent Tuesdays at Simply Sugar and Gluten FreeTempt My Tummy Tuesdays at Blessed with GraceReal Food Wednesdays at Kelly the Kitchen Kop and Ultimate Recipe Swap at Life as MOM!**


This is the writings of:

Kate is wife to Ben and mommy to Bekah (5), Daniel (4), Jacob (2), and Nathan (born March 2013). She is passionate about God, health, and food. She has written 7 cookbooks and a book entitled A Practical Guide to Children's Health. When she's not blogging, she's in the kitchen, sewing, or homeschooling her children. You can also find her as a contributor at Keeper of the Home.

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11 Comments

  1. YUM! I can’t wait to try these! I love cheesy potatoes too, but this sounds like a much better alternative to the current recipe I use. Now let’s see if my family can tell a difference…. :)

    Reply

  2. Wow these sound outrageously delicious!

    Reply

  3. Mmmm!! These sound VERY similar to some cheesy baked potatoes that I posted last month on my blog. See ‘em here:

    http://classiclyamber.com/blog/2010/03/16/award-winning-cheesy-baked-potatoes/

    I’m curious about this one with the arrowroot powder, though! Also – extra points for the sour cream and thyme!! Yuuuuuuuum!!! :D

    Reply

  4. Great, natural way of making cheesy potatoes–yum! Who needs those canned soups anyway? For me, they are almost always full of gluten anyway, not to mention the other stuff I don’t need. Wonderful recipe, thanks!

    Shirley

    Reply

  5. Sounds good! I cannot wait to try this recipe.

    Reply

  6. I assume the potatoes are parboiled first. Is that correct?

    Reply

    • No, actually, I just put them in raw! They bake long enough to be just tender and delicious when it’s done.

      Reply

  7. Hello! I am wondering if you worry about cooking the raw dairy… Doesn’t this make it not raw any more? My family had been dairy free for almost a year and more recently introduced raw cheeses/yogurt without any problems. I would love to try this recipe (and other yummy melted cheese type recipes I have seen on your site) but I always worry we would start having problems again if the dairy is not raw. I know every body is different but I am Just curious on your thoughts!
    Thank you!

    Reply

    • Hi Stacy! Pasteurized dairy is heated to insane temperature…in the thousands and destroys all of the good bacteria. While some of the bacteria in raw milk is killed during the cooking process, it is still a good option and shouldn’t cause the digestion issues that pasteurized dairy causes. Hope that helps!

      Reply

  8. Could you sub Creme Fraiche for the Sour cream?

    Reply

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