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Scalloped Potatoes

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Recipes posted a year ago:

This is such a wonderful comfort food and so delicious and easy to make. It doesn’t get much better than that! I have to admit that I just kind of guesstimated on the amount of ingredients. It’s pretty hard to go wrong.

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Gather Up:

  • large slice of ham, chopped into cubes
  • about 6 medium potatoes, peeled and sliced into “coins”
  • large onion, chopped
  • 6-10 large mushrooms, sliced (optional)
  • 2 cups grated cheese (I used Kerry Gold cheddar)
  • 1 can coconut milk
  • 2 tablespoons of almond flour
  • 3 tablespoons of butter, divided
  • pinch of salt and pepper

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Heat oven to 350 degrees.  Melt two tablespoons of butter in a saucepan, add in almond flour and stir. It will get a bit thick.  Stir in coconut milk and heat slightly.  Add in the salt and pepper.

Meanwhile, melt 1 tablespoon of butter in another pan and add in onions and mushrooms until soft.

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Peel and slice the potatoes and chop the ham while waiting for things to heat up.

 

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Once mushrooms and onions are soft and the milk has heated, turn off heat and set aside.  Shred the cheese (this is definitely where a food processor comes in handy.  What do you mean you don’t have one yet?)

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In a large baking dish, layer by adding in half of the milk mixture, some potatoes and onion/mushroom mixture, ham, and a bit of the cheese.  Layer again and finish with the cheese.

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Bake for 40 minutes or until bubbly.  Using a Crockpot for this is also a great option.  Just set Crockpot for desired finish time.  The minimum setting on my Crockpot is four hours with a maximum of 10 hours.

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scalloped potatoes_7Dig In!!

Scalloped Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • large slice of ham, chopped into cubes
  • about 6 medium potatoes, peeled and sliced into “coins”
  • large onion, chopped
  • large mushrooms, sliced (optional)
  • 2 cups grated cheese (I used Kerry Gold cheddar)
  • 1 can coconut milk
  • 2 tablespoons of almond flour
  • 3 tablespoons of butter, divided
  • pinch of salt and pepper
Instructions
  1. Heat oven to 350 degrees. Melt two tablespoons of butter in a saucepan, add in almond flour and stir. It will get a bit thick. Stir in coconut milk and heat slightly. Add in the salt and pepper.
  2. Meanwhile, melt 1 tablespoon of butter in another pan and add in onions and mushrooms until soft.
  3. Peel and slice the potatoes and chop the ham while waiting for things to heat up.
  4. Once mushrooms and onions are soft and the milk has heated, turn off heat and set aside.
  5. Shred the cheese.
  6. In a large baking dish, layer by adding in half of the milk mixture, some potatoes and onion/mushroom mixture, ham, and a bit of the cheese. Layer again and finish with the cheese.
  7. Bake for 40 minutes or until bubbly. Using a Crockpot for this is also a great option. Just set Crockpot for desired finish time. The minimum setting on my Crockpot is four hours with a maximum of 10 hours.

 

 

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