Tuesday, February 19, 2013

Buckwheat Scalloped Potatoes

Gluten-Free, Wheat-Free, and  Easy on the Digestive System.

Ingredients List:
4 cups of thinly sliced organic potatoes
4 tablespoons of pasture raised butter
4 tablespoons of sprouted organic buckwheat flour
1 3/4 cups of pasture raised milk
1 teaspoon of pink himalayan salt
2 teaspoons of cayenne pepper
4 tablespoons of your favorite cajun seasoning mix
1 1/2 cups of grated sharp cheddar cheese
3/4 cups of grated raw cheddar cheese, to sprinkle on top
1 tsp of paprika

One bite and your hubby will love you forever.

Preparation Instructions:

In a saucepan over medium heat, melt the butter and whisk in the buckwheat flour until smooth.
Let it sit for a minute off the heat.
Add all the milk, stirring with a whisk.
Whisk in the salt and cayenne pepper.
Whisk in the cajun seasoning mix.Cook sauce on medium low until smooth, and lightly boiling. Stir occasionally.
Reduce heat and stir in the cheese.
Place half of the potatoes in a six cup casserole dish.
Pour half the cheese sauce over the potatoes.
Repeat with second layer of potatoes with cheese sauce.
Sprinkle the remaining cheese on top.
Sprinkle on the paprika for color.
Bake uncovered for 1 hour at 350 degrees.

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