Tex Mex Au Gratin Potatoes

My recipes are grain free, refined sugar free and many are dairy free. My autoimmune illnesses have been the catalyst for my diet change. I am under the supervision of a Functional doctor who has revamped my diet and put me on supplements. I am feeling better, losing weight and finally feeling like I have energy again. Prior to this, I would wake up feeling exhausted. I am also getting my balance back as well. My medical tests and blood work has improved so much that I have been taken off all of my medications but one as per my western medical doctor.

My daughter really likes “Yes Theory”. I have to say I do too. It is all about going outside your comfort zone and creating new friends by making the world a slightly smaller place full of wonderful people. I truly believe that there are more wonderful, helpful and kind people in the world than there are bad. There a ton of people who are creating a better world for all of us. Some people create a better place one person at a time. Let’s all judge each other on who we are on the inside not what is perceived on the outside. I think you are wonderful and beautiful just the way you are.

This recipe came about because I wanted a side dish to my cheesy salsa chicken thighs. I thought that a spicy au gratin potato sounded amazing. Once I figured out that I wanted a spicy au gratin the rest of the ingredients just seemed to fall into place. I really like the cheesy, zesty potatoes with a hint of taco seasonings. The combination of my Cheesy Salsa Chicken with these potatoes rounds out the flavor palate. This is a decadent recipe.

3 tablespoons tapioca flour

3 tablespoons butter

4 cups sliced potatoes

1 cup chopped onions

2 cups milk

1/2 cup whipping cream

1/4 cup chicken broth

1/2 cup sour cream

2 tablespoons cream cheese

1 tablespoon Taco Seasoning

1/2 teaspoon of salt

1 large clove of garlic minced

2 cups cheese

 

Preheat oven to 400. Grease an 8-inch square baking dish. In a medium saucepan melt butter over medium heat. Whisk tapioca flour into the melted butter, this makes a roux. Cook 1 minute. Stir in milk, whipping cream, cream cheese, taco seasoning, salt, minced garlic, and add a 1/3 of onions. Cook until thickened. Stir in cheese and sour cream.  Layer half the potatoes in the bottom of the dish. Top with 1/3 of the chopped onions. Salt and pepper the potatoes. Pour half the cheese sauce on the potatoes. Add the rest of the potatoes and top with another 1/3 of the onions and salt and pepper. Top with the remaining cheese sauce. Bake approximately 1 to 1 1/2 hours. If it starts to get too brown top with a sheet of tin foil and continue cooking.

 

 

 

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 252
% Daily Value *
Total Fat 18 g 28 %
Saturated Fat 11 g 55 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 57 mg 19 %
Sodium 454 mg 19 %
Potassium 125 mg 4 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 1 g 5 %
Sugars 4 g
Protein 8 g 16 %
Vitamin A 12 %
Vitamin C 13 %
Calcium 24 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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