Garlic Cream Scalloped Potatoes (Edit recipe)

A few years back we came up with a rendition of the infamous “funeral potatoes” so often made and shared at, well….funeral luncheons. A very real thing here in Utah, but not necessarily as well known outside of our state. The best thing about this recipe? Well, the best thing is that it’s scalloped potatoes, haha! Also, you make this dish using leftover baked potatoes. Brilliant right! Since those spuds are already cooked, the baking process is simply to warm up that creamy sauce so bubbly delicious! The garlicky sauce mingled with those soft tates is so remarkable! If you do tolerate a bit of parmesan cheese on occasion, go for it! Layer that along with the sauce! Another fun add in would be some chopped ham right? Just layer some finely diced ham right along with the potatoes, winner idea! We hope this graces your dinner table on many occasions, it’s truly such a wonderful side dish and warms up like a dream. That is, if you even have any leftovers!

20 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	313
Fat:	9 g
Carbohydrates:	47 g
Protein:	6 g
Cholesterol:	18 g
Sodium:	394 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

2 lb Russet Potatoes, washed, baked & completely cooled

sauce

3 cups Almond Milk, or milk of choice
2.5 Tbsp Cassava Flour
2 Tbsp Ghee
1 tsp Balanced Bites Super Garlic Blend, or garlic powder
.5 tsp Sea Salt
.5 tsp Chives, dried
.25 tsp Fish Sauce

topping

.5 cup Potato Flakes
1 Tbsp Ghee
1 Tbsp Chives, fresh, finely chopped (if using dried, use 1/4 tsp)
.5 tsp Balanced Bites Super Garlic Blend
1 whole Green Onion (Scallion), thinly sliced, optional garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 385u030a
Spray/brush the inside of an oven proof 7″ x 9″casserole dish with avocado oil.
Slice potatoes into ¼” slices, leaving skins on and set aside.
In a small saucepan, combine almond milk, cassava flour, ghee, super garlic blend, salt, dried chives and fish sauce – whisk well to combine. Warm up over medium low heat, stirring occasionally. Sauce should begin to thicken up, roughly about 4-5 minutes. Remove from the heat.
Spoon approximately ½ cup of sauce into the bottom of the pan and spread to cover the bottom.
Lay slices of potato in a single layer on top of that, SPRINKLE WITH SALT and pepper then spoon about ½ cup of the sauce evenly covering the top of the potatoes. Repeat layering in the same order, ending with sauce.
For the topping, add the potato flakes, chives and super garlic blend to a small bowl then set aside. In a small saucepan, melt the ghee and pour over potato flake mixture, stirring to combine. Sprinkle on top of the final layer of sauce. Cover the pan with foil.
Bake covered for 20 minutes, remove foil and continue baking an additional 12-15 minutes until bubbly and top is golden brown.
Let cool slightly, top with green onions before serving. Store any leftovers in an airtight container for up to a week in the refrigerator.