Written by Kate Tietje
This recipe I absolutely HAVE to share this with you. I’ve loved cheesy potatoes since I was little. Whenever we had a picnic, my mom made 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 a while, 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 your desired flavor. Sour cream (usually not my favorite) is absolutely necessary for this dish!! You could add more butter and bacon if you wanted to dump in some chicken or vegetables to make it a complete meal. Very versatile.
Cheesy Potatoes
Ingredients:
- 3 tbsp. butter
- 3 slices bacon, chopped (optional)
- 1/3 cup onion, minced
- 1.5 cups whole milk
- 1 tbsp. arrowroot powder
- 6 – 7 medium potatoes, cubed
- 2 cup cheddar cheese, preferably raw
- ½ cup Romano cheese (raw)
- 16 oz. sour cream, organic
- 2 tsp. sea salt
- ¼ tsp. thyme
- ¼ tsp. pepper
Directions:
Step 1: Cook bacon until lightly crispy. Add butter and onion and cook until the onion is soft.
Step 2: Add salt, pepper, and thyme; then the flour or arrowroot.
Step 3: Add milk to the bacon mixture, cook, and stir until thickening.
Step 4: Chop your potatoes and put them in a dish (I’m doing a half batch here).
Step 5: Add the sour cream.
Step 6: Add the cheeses, reserving a small amount of cheddar for the top. Pour the white sauce over it, too.
Step 7: Stir it all up and add a little cheddar to the top.
Step 8: Bake at 350 for an hour and a half or until the edges are bubbly and browned. A half batch like this one only needs 45 – 60 minutes.
Cheesy Potatoes
Ingredients
- 3 tbsp. butter
- 3 slices bacon chopped (optional)
- 1/3 cup onion minced
- 1.5 cups whole milk
- 1 tbsp. arrowroot powder
- 6 – 7 medium potatoes cubed
- 2 cup cheddar cheese preferably raw
- ½ cup Romano cheese raw
- 16 oz. sour cream organic
- 2 tsp. sea salt
- ¼ tsp. thyme
- ¼ tsp. pepper
Instructions
- Cook bacon until lightly crispy. Add butter and onion and cook until the onion is soft.
- Add salt, pepper, and thyme; then the flour or arrowroot.
- Add milk to the bacon mixture, cook, and stir until thickening.
- 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. A half batch like this one only needs 45 - 60 minutes.
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…. 🙂
Wow these sound outrageously delicious!
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!!! 😀
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
Sounds good! I cannot wait to try this recipe.
I assume the potatoes are parboiled first. Is that correct?
No, actually, I just put them in raw! They bake long enough to be just tender and delicious when it’s done.
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!
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!
Could you sub Creme Fraiche for the Sour cream?
sure Vickie!
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