Layered Potato Au Gratin

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Another classic favorite-turned-clean by our talented chefs at the Model Meals Kitchen.
    
Its no secret that we love potatoes here at Model Meals. I'll never forget when news broke a couple years ago that the Whole30 now allowed white potatoes.  Mashed, wedged, caked, smashed, hasselbacked...you name it, we have served it. So it's about time we layered these bad boys. And is there anything better in this Whole30 world that you could think of than caramelized onions? Add some herbs and you have layers of flavor that just won't stop!
    
Some clients enjoyed this side dish on it's own for lunch, and some paired it with a protein to create a balanced dinner. How will you serve these delicious au gratin potatoes? Hint...they go with everything!
Serves 4
*use organic ingredients whenever possible*
4 lbs fingerling potatoes
3 julienned onions
3 cloves minced garlic
2 TBSP nutritional yeast
fresh herbs
3 TBSP ghee*
salt to taste
Start by caramelizing your onions. Place ghee in a large sauté pan over medium heat. Add onions and nutritional yeast and toss for 3 to 4 minutes. Lower heat to a simmer. Add your minced garlic and continue to cook for 35 to 45 minutes, stirring frequently. Onions should become dark brown in color and smell sweet.
While the onions cook, preheat your oven to 350 degrees, and grease an 8x8 baking dish with ghee. Cut your potatoes into thin slices, about an eighth inch thick. Arrange half of your potatoes on the bottom of your baking sheet, salt to taste. Once your onions are caramelized, spread half of them on top of the potatoes. Layer second half of potatoes on top of the onion and salt to taste. Finish with the rest of the caramelized onions on top of that.
Place the baking dish in the oven for 15 to 20 minutes, until potatoes are soft. Serve this dish warm, and garnish with fresh herbs. We used thyme.
 *This recipe can be made vegan by replacing ghee with coconut oil.

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