I’m excited to share a round of holiday recipes in my newsletter over the next month, starting with this Cheesy Scalloped Potato recipe from The Being Collective that I’m making for Thanksgiving. It’s a better-for-you gluten-free side dish with 13g of protein and 4g of fiber—creamy, satisfying, and proof that holiday comfort food can also nourish your body.
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Ingredients
- 5 cups yukon gold potato (cut into 1/8” thick rounds; 5 cups = 4 medium potatoes)
- 2 tbsp grass-fed butter
- 1/2 cup yellow onion (chopped)
- 4 cloves of garlic (minced)
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp dried thyme
- 1 tbsp arrowroot starch
- 1/2 cup chicken broth
- 1/2 cup 2 percent milk
- 1 cup cottage cheese
- 1/2 cup plain greek yogurt
- 1 1/4 cups sharp shredded cheddar cheese
Instructions
- Preheat to 400 F.
- Option to peel potatoes or leave as is. Slice potatoes 1/8” thick. Grease the bottom of a 9×13 baking dish and line the bottom with a layer of potato. Set the rest aside.
- Melt butter in a saucepan over medium heat. Add in the onion, garlic, salt, pepper, and thyme and cook until onions are soft and translucent.
- Add in arrowroot powder and cook for an additional minute.
- Add in the chicken broth and cook for an additional minute, whisking well.
- Add in the milk and cook for an additional minute, whisking well.
- Mix in the greek yogurt and cottage cheese and cook, constantly stirring, until cottage cheese has melted.
- Pour half of the sauce over the potatoes and sprinkle ½-2/3 of the cheddar cheese.
- Create another layer of potato and coat with the rest of the sauce. Top with the remaining cheddar cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove the cover and bake for another 30-45 minutes or until the cheese on top is golden.
Nutrition Facts
Cheesy Scalloped Potatoes
Serves: 8 person
|
Amount Per Serving: 1 person
|
||
|---|---|---|
| Calories | 258.3 | |
| % Daily Value* | ||
| Total Fat 9.7 | 13.8% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 28.5 | 9.3% | |
| Sodium 623.3 | 26% | |
| Total Carbohydrate 30.8 | 10% | |
| Dietary Fiber 3.6 | 12% | |
| Sugars 3.7 | ||
| Protein 12.8 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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