Scalloped Potatoes from Mark Sission

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREHEAT oven to 350ºF.

Step 2

SLICED peeled potatoes to1/4-inch thin rounds. Set aside. Heat oil and 1 tablespoon butter or ghee in a skillet over medium-high heat. Add the leeks, 2 cloves minced garlic, and season with salt and pepper. Saute until leeks are very tender, about 5–7 minutes.

Step 3

COMBINE the leeks and sliced potatoes in a large bowl and toss to coat. Season generously with salt and pepper. Butter (with ghee) a casserole dish lightly, then spread the potato and leek mixture across the dish evenly.

Step 4

HEAT 2 tablespoons ghee over medium heat in the skillet. Add garlic and fry for about 30 seconds, being careful not to burn. In a small bowl, combine bone broth with 1 tablespoon arrowroot starch, and whisk until arrowroot is dissolved.

Step 5

POUR the chicken broth mixture into the skillet along with coconut cream. Whisk to combine. Add the fresh thyme and sage leaves and salt and pepper to taste, and simmer for 5 minutes, stirring often, until the sauce thickens.

Step 6

POUR the sauce over the potatoes in the dish. Seal tightly with foil and bake for 40 minutes. Uncover and bake for 15 more minutes. When cooking time is complete, if your potatoes are not golden brown on top, broil for 3–5 minutes, watching carefully so the top gets golden brown.

Step 7

REMOVE from oven and cool for 15 minutes for the sauce to thicken before serving.