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Special Cheesy Potato Casserole
Once in a while we just need a REALLY GOOD cheesy potato recipe to complement a very special meal.
Well…here you go.
Creamy, flavorful, cheesy, crispy-topped potatoes! It’s just real GOOD.
Our Cheesy Potato Casserole is a bit different from our CFC norm, as we used corn flakes to crisp it up…but you know what?!! It turned out FANTASTIC!
Crispy, crunchy, just the right melty flavors! Each of our teenagers were very HAPPY about this dish!
I’m sure we’re going to get a lot of comments and questions here, about corn flakes not being “clean”. Our philosophy on food has never been super rigid.
We believe in eating GOOD food and preparing it at home as often as possible. We’re allowed (REQUIRED) to have FUN, try new things, and enjoy our meals!
We have 6 teenagers at home, so compromise is our current season of life.
📣 Let me know in the comments if you try this recipe!
makes about 8 servings
Ingredients:
- 2 Tbsps clarified butter or ghee
- 1 large sweet onion, diced
- 1 large red bell pepper, diced
- 4 fresh garlic cloves, minced
- 2 lbs potatoes, peeled and diced into very small cubes
- 2 cups milk of choice, I used unsweetened canned coconut milk
- 2 Tbsps gluten-free flour, Arrowroot powder, or cornstarch
- 1 cup chicken bone broth or vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup cheddar cheese, shredded
- 2 cups organic corn flakes, slightly crushed (I used “Nature’s Path” brand)
Instructions:
Preheat your oven to 350 degrees f.
Melt ghee in a skillet over medium heat. Add in the chopped onion, bell pepper and garlic, then sauté for 3-4 minutes.
Meanwhile, in a small bowl, whisk your milk and flour until smooth.
Pour your milk mixture over the veggies together with the stock and stir well to combine; allow to simmer for a couple of minutes to thicken. Take off the heat and season to your taste.
Add the chopped potatoes into an 11″ x 8″ casserole dish. Season your potato cubes with sea salt and pepper.
Stir in your veggie/sauce mixture, then sprinkle with cheese.
Sprinkle with cornflakes.
Place in your preheated oven and bake for 55-60 minutes, or until bubbly, potatoes are tender, and the top is golden and crispy.
Enjoy!
❤Rachel
Ingredients
- 2 Tbsps clarified butter or ghee
- 1 large sweet onion, diced
- 1 large red bell pepper, diced
- 4 fresh garlic cloves, minced
- 2 lbs potatoes, peeled and diced into very small cubes
- 2 cups milk of choice, I used unsweetened canned coconut milk
- 2 Tbsps gluten free flour, Arrowroot powder, or cornstarch
- 1 cup chicken bone broth or vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup cheddar cheese, shredded
- 2 cups organic corn flakes, slightly crushed (I used “Nature’s Path” brand)
Instructions
- Preheat your oven to 350 degrees f.
- Melt ghee in a skillet over medium heat. Add in the chopped onion, bell pepper and garlic, then sauté for 3-4 minutes.
- Meanwhile, in a small bowl, whisk your milk and flour until smooth.
- Pour your milk mixture over the veggies together with the stock and stir well to combine; allow to simmer for a couple of minutes to thicken. Take off the heat and season to your taste.
- Add the chopped potatoes into an 11" x 8" casserole dish. Season your potato cubes with sea salt and pepper.
- Stir in your veggie/sauce mixture, then sprinkle with cheese.
- Sprinkle with cornflakes.
- Place in your preheated oven and bake for 55-60 minutes, or until bubbly, potatoes are tender, and the top is golden and crispy.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps clarified butter or ghee
- 1 large sweet onion, diced
- 1 large red bell pepper, diced
- 4 fresh garlic cloves, minced
- 2 lbs potatoes, peeled and diced into very small cubes
- 2 cups milk of choice, I used unsweetened canned coconut milk
- 2 Tbsps gluten free flour, Arrowroot powder, or cornstarch
- 1 cup chicken bone broth or vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup cheddar cheese, shredded
- 2 cups organic corn flakes, slightly crushed (I used “Nature’s Path” brand)
Instructions
- Preheat your oven to 350 degrees f.
- Melt ghee in a skillet over medium heat. Add in the chopped onion, bell pepper and garlic, then sauté for 3-4 minutes.
- Meanwhile, in a small bowl, whisk your milk and flour until smooth.
- Pour your milk mixture over the veggies together with the stock and stir well to combine; allow to simmer for a couple of minutes to thicken. Take off the heat and season to your taste.
- Add the chopped potatoes into an 11" x 8" casserole dish. Season your potato cubes with sea salt and pepper.
- Stir in your veggie/sauce mixture, then sprinkle with cheese.
- Sprinkle with cornflakes.
- Place in your preheated oven and bake for 55-60 minutes, or until bubbly, potatoes are tender, and the top is golden and crispy.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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