Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons grass-fed butter, divided
  • 1 onion, sliced thin
  • 1 tablespoon arrowroot
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 2 cups almond milk or milk of choice
  • 2 cups cheddar cheese, divided
  • 6 large yukon gold potatoes, peeled and sliced thin
  • Top with herbs of choice: thyme, scallions, parsley

Instruction

  • Pre-heat the oven to 400°F. Grease an 8″ casserole dish with butter and set aside.
  • In a large pan, melt 1 tablespoon of butter over medium heat. Add onion and cook until onion is translucent and starting to soften, about 5 minutes. Add remaining tablespoon of butter, arrowroot, salt, pepper, garlic powder, onion powder, thyme and paprika and stir together until melted.
  • Slowly whisk in milk, a half cup at a time until completely combined. Increase heat to medium and cook for 10 minutes, stirring occasionally until the sauce has darkened in color and thickened.
  • Remove from the heat and stir in the 1-3/4 cups cheddar cheese until melted.
  • Slice the potatoes using a mandolin or sharp knife. Try to have your potato slices cut evenly, about 1/8 inch thick! Add sliced potatoes and mix to combine.
  • Pour in the casserole dish, and smooth down. Top with remaining cheddar cheese and bake for 40 minutes uncovered, until the potatoes are cooked through and a knife can easily be inserted.
  • Top with herbs of choice: thyme, scallions, parsley and serve warm!