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Special Cheesy Potato Casserole

Servings: 8

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!