Tex Mex Au Gratin Potatoes

Sharing is caring!

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.

One Comment Add yours

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.