Old-Fashioned Scalloped Potatoes with KefirMar 11, 2020
Interested in trying a scalloped potato dish with fermented dairy? Growing up in Northern Ontario, scalloped potatoes were a traditional dish in my home town. And way back, our ancestors always used raw or fermented dairy. You and your family will absolutely love our recipe for Old-Fashioned Scalloped Potatoes with Kefir. The recipe makes 12 servings, making it an excellent side dish for a family dinner. You’ll definitely be pleased with these potatoes, as they’re completely smothered in tasty grass-fed cheese, thyme and decadent and authentic fermented dairy.
Note: In this recipe, adding kefir wouldn't be to necessarily add probiotics to your meal, as these would be killed by the heat. For probiotics and to heal gut dysbiosis - have kefir raw. We add the kefir as an easier-to-digest dairy (it's "pre-digested" by the bacteria). Some who cannot tolerate milk do well with kefir. If you do not have pastured, raw milk in your area, kefir made with organic milk is your next best bet. We've found that since making kefir, we have LOADS of it. Those little grains are powerful. We consume it raw, but we're always looking for other interesting ways to use it.
10 cups peeled and sliced Russet potatoes, ⅛-inch-thick), about 3
1 cup warm water (or diluted bone broth)
2 cups homemade milk kefir (or real organic yogurt)
3 tablespoons grass fed butter + a little extra to oil the baking dish
3 tablespoons organic spelt flour (or other gluten free flour)
1 cup chopped broccoli, in bite size pieces
1 small yellow (or purple) onion, chopped
1½ teaspoons minced garlic (1 large clove)
1 tablespoon fresh thyme or basil leaves, chopped, or 1 teaspoon dried thyme or basil leaves, crumbled + a little extra to garnish
1½ teaspoons unrefined salt
½ teaspoon ground black pepper
8 ounces grass-fed sharp cheddar cheese, grated (about 2 cups)
1/2 lb natural bacon, cooked and chopped (optional)
Boil a large pot of water; add sliced potatoes. When water returns to boil, cook for 8 to 10 minutes or just until potatoes are tender when pierced with knife. Drain well. Preheat oven to 375°F. Coat 9-by-13-inch or similar-sized shallow baking dish with butter and set aside.
Whisk together in medium bowl, water and kefir until well combined. Melt butter in medium saucepan over medium-low heat. Add flour and whisk until mixture is bubbling and just beginning to color, about 2 minutes. Add onions and garlic, stirring until fragrant, then gradually whisk in kefir mixture; increase heat to medium and cook, stirring for several minutes until sauce is simmering, smooth and thickened. Remove from heat and stir in thyme or basil, salt and pepper.
Arrange about one third of potatoes in even layer over bottom of baking dish. Top with one third of sauce followed by one third of cheese, and some broccoli pieces. Repeat with two more layers of potatoes, sauce and cheese. Sprinkle chopped bacon on top. Cover dish tightly with another pan (you can use aluminum foil, but it’s more sustainable and Earth friendly to simply use another pan). Bake for 30 minutes. Uncover dish and bake for about 20 minutes longer or until top is golden and potatoes are tender when pierced with knife. Garnish with fresh thyme or basil and et stand for about 10 minutes before serving.
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