The skillet is my friend – I use my trusty…
Too much of a good thing is not a good thing. Isn’t that what the proverbial “they” say? Well, I dismiss those killjoys with a resounding pfffft because I’ve got a whole lot of good things going on in this recipe, and together they make for an even better “thang.”
Tonight at dinner I found myself with several cups of shredded rutabaga and white sweet potato. I also found myself with a hankering for another delicious serving of my entirely-AIP-yet-unbelievably-creamy Cauli-Cheese sauce. I was recently on a must-create-AIP-comfort-food kick and came up with a Cauli-Cheese Sauce followed shortly thereafter by Scalloped Notatoes. Yum and yum.
Anyway, as I was preparing dinner, I thought, “Shredded veggies? Good thing. Cauli-cheese sauce? Another a good thing. Let’s throw these lovelies together and defy that silly old adage that too much of a good thing isn’t a good thing.” The result was these Scalloped Notatoes Revisited, which are indeed a good thing. Enjoy all the goodness that they have to offer by whipping up a batch for yourself!
Scalloped Notatoes Revisited
Author: Martine Partridge
Recipe type: Side Dish
- 2 c cauliflower florets
- ½ c reserved water from steaming (One of my blog readers recently made this sauce and used bone broth instead of the steaming water -- great option for increased nutritional value!)
- 1 tbsp coconut oil
- 1½ tsp lemon juice
- ½ tsp salt, or to taste
- ¼ tsp granulated garlic
- 1 tsp gelatin
- ⅛ tsp dry mustard powder or ¼ tsp mustard (This is an option provided you are not following AIP.)
- 4 c shredded rutabaga and white sweet potato
- Cauli-Cheese Sauce (see above)
- ¼ tsp Herbes de Provence
- Preheat oven to 400 degrees. Grease an 8x8 baking dish with coconut oil. Set aside.
- Steam cauliflower florets until soft. Drain and reserve ½ c steaming water (not necessary if you opt for bone broth).
- Place cauliflower in a high-speed blender or food processor along with the reserved water or bone broth. Add all other ingredients and process until smooth. I like to make this ahead of time and refrigerate for ease of assembling the dish.
- Mix the shredded vegetables with ⅔ c of the Cauli-Cheese Sauce. Make sure the sauce and the vegetables are thoroughly combined. Press into the greased 8x8 baking dish. Use the remaining sauce to layer on top of the vegetable-sauce mixture. Sprinkle with Herbes de Provence.
- Bake uncovered for 45 minutes or until the shredded vegetables are tender and the topping is nicely browned.