One day I needed an alternative to mac and cheese, for my two year old son and while searching for ideas, I came across a scalloped potatoes recipe. I made a few changes to it and my son loved every bite!
While this recipe doesn't meet all the criteria for a healthy meal, it's certainly a much healthier option than the highly inflammatory and nutrient deficient mac and cheese we could buy at the store.
1 pack turkey bacon or sausage of choice
3 lb red potatoes
1 small onion, chopped
3 tbsp cassava flour
1 1/2 cup full-fat coconut milk
1/2 cup bone broth
1/4 cup ghee or coconut oil
1/3 cup nutritional yeast
4 cloves garlic powder
1 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp sea salt, or to taste
1/2 tsp ground black pepper, or to taste
Cook the turkey bacon and cut into 1 inch pieces
Preheat oven to 375 degrees F and oil a 9×13 baking dish, with coconut oil or ghee
Slice the potatoes into thin slices (a mandolin is best to cut them as evenly as possible)
For the sauce:
Add ghee and the chopped onion to a pan, and cook over medium heat until the onion is softened (4-5 minutes)
Mix in cassava flour until thick (about 1 minute)
Add in coconut milk, bone broth, nutritional yeast, garlic powder, thyme, rosemary, salt, and pepper, and continuously whisk for 5 minutes or until the sauce begins to thicken and turn opaque. Remove from heat.
Place 1/3 of the potato slices on the bottom of the oiled baking dish and pour 1/3 of the sauce over the potatoes. Add 1/2 the bacon pieces. Repeat one more time. Add the last layer of potatoes and sauce, over the top.
Cover the baking dish with foil and bake for 40 minutes.
Remove foil and bake 30 additional minutes until potatoes are tender and the top layer is golden and crispy.