Creamy Dill Potatoes, Scalloped Style
During the hurricane we all developed a "craving" for some cozy comfort foods. Since I picked up 50 pounds of potatoes at the market last week, I figured I'd begin there.
I have been working on "healthifying" a scalloped potato recipe and this one turned out quite good so I thought I'd share. It's a cross between Lancaster County Potatoes Supreme and old fashioned grama's scalloped potatoes from Thanksgiving.
This dish still has a good amount of fat but it's all from organic, local dairy.
Creamy Dill Potatoes
I used all organic ingredients in this since the recipe requires a high amount of dairy. Toxins, hormones, and antibiotics are stored in the animal fat so it is important to either use fat free or organic dairy to protect your body from all the chemicals.
6 potatoes, peeled and sliced into thin chips, 1/8 th inch
3 cups milk + 3/4 c milk
1/2 stick butter
1 cup freshly shredded cheddar
1-2 T dried dill, fine
Pinch of ground mustard
1/2 -1 t (to your taste) garlic r
1 1/2 t sea salt, if using pink Himalayan use less than 1 t
1/2 c white unbleached, unbromated flour
Spray a large glass dish and put potatoes in dish.
In a large saucepan melt butter (I use stainless steel so I spray my pan).
Add 3 c milk and stir, constantly until quite warm but not boiling.
Meanwhile, whisk rest of milk and flour in small bowl to make a roux -- it will be thick and kind of foamy, if too sticky or stiff, add a little more milk.
Add roux to hot milk mixture and whisk.
Add dill, salt, and garlic powder, continue to whisk.
Mixture should thicken slightly. Do not boil, stir continuously.
Finally, add cheese and continue to whisk until thoroughly melted.
Pour over potatoes.
Be sure they are thoroughly coated.
Cover and bake at 350 til potatoes soft, maybe 45-60 minutes.
Remove cover and bake 15 more minutes til slightly browned.
Serves 8-10 as a generous side.
I have grown conscious of our fat and starch intake but we really enjoy dishes such as this. In order to keep the nutrient density of the meal high, I served this with a lightly steamed veggie, a large salad, and a serving of Swedish meatballs made from local free range, natural beef, and local, all natural chicken Italian sausage. I fill my family's plates in the kitchen to ensure 1/2 their meal is vegetables.
I have been working on "healthifying" a scalloped potato recipe and this one turned out quite good so I thought I'd share. It's a cross between Lancaster County Potatoes Supreme and old fashioned grama's scalloped potatoes from Thanksgiving.
This dish still has a good amount of fat but it's all from organic, local dairy.
Creamy Dill Potatoes
I used all organic ingredients in this since the recipe requires a high amount of dairy. Toxins, hormones, and antibiotics are stored in the animal fat so it is important to either use fat free or organic dairy to protect your body from all the chemicals.
6 potatoes, peeled and sliced into thin chips, 1/8 th inch
3 cups milk + 3/4 c milk
1/2 stick butter
1 cup freshly shredded cheddar
1-2 T dried dill, fine
Pinch of ground mustard
1/2 -1 t (to your taste) garlic r
1 1/2 t sea salt, if using pink Himalayan use less than 1 t
1/2 c white unbleached, unbromated flour
Spray a large glass dish and put potatoes in dish.
In a large saucepan melt butter (I use stainless steel so I spray my pan).
Add 3 c milk and stir, constantly until quite warm but not boiling.
Meanwhile, whisk rest of milk and flour in small bowl to make a roux -- it will be thick and kind of foamy, if too sticky or stiff, add a little more milk.
Add roux to hot milk mixture and whisk.
Add dill, salt, and garlic powder, continue to whisk.
Mixture should thicken slightly. Do not boil, stir continuously.
Finally, add cheese and continue to whisk until thoroughly melted.
Pour over potatoes.
Be sure they are thoroughly coated.
Cover and bake at 350 til potatoes soft, maybe 45-60 minutes.
Remove cover and bake 15 more minutes til slightly browned.
Serves 8-10 as a generous side.
I have grown conscious of our fat and starch intake but we really enjoy dishes such as this. In order to keep the nutrient density of the meal high, I served this with a lightly steamed veggie, a large salad, and a serving of Swedish meatballs made from local free range, natural beef, and local, all natural chicken Italian sausage. I fill my family's plates in the kitchen to ensure 1/2 their meal is vegetables.
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