Such a creamy treat. I love finding organic whipping cream (or any kind of deliciously fatty organic dairy) on sale, and it’s regularly 50% off when close to expiration date. So I stock my freezer and save it for cooking! Full fat organic or grass-fed dairy is like a super food in that it contains less unhealthy fat, and generally has 5x more omega 3’s and linoleic acid (the good fats we, and especially children, require for brain and muscle health and development, cancer defense and many other benefits), plus many essential vitamins and minerals (you also get to avoid the antibiotics and growth hormones found in non-organics). This is a good source of more info on that: www.eatwild.com/healthbenefits.
Potatoes are one of the ‘dirty dozen’, and I just try to stick to local if possible. Can’t wait for my favorite market’s potato harvests in the Summer! We love our potatoes.
Dijon Scalloped Potato recipe:
• 1 medium onion, chopped
• 3/4 tsp turmeric
• 2 Tbsp olive oil
• 1/3 cup flour (spelt is my preference)
• 1/2 cup water or chicken stock
• 1 Tbsp Dijon mustard
• 2 c whole milk or cream (and organic is oh so good for you!)
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tsp Tamari soy sauce or Bragg’s soy seasoning
• 4-5 russets, sliced thinly into coins
• 1/2-1 c freshly grated parmesan and chedder cheese
1) Preheat oven to 375 F. Heat a pan at medium heat and add olive oil, and saute onions and tumeric until translucent.
2) Mix in the flour, stirring constantly for about 2 minutes, until mixture is dry.
3) Slowly stir in all remaining ingredients. Stir until well mixed and there are no flour lumps. Set aside.
4) Start laying sliced potatoes in a lightly oiled 9 x 13 baking pan or casserole dish. Do a layer of potatoes, then a layer of sauce, and repeat until finished. Sprinkle with parmesan.
5) Bake uncovered for 45-60 minutes (depending on how thin the slices are). Sprinkle with cheese and bake another 5 minutes under broil.