The Creamy Potato Chunk recipe I'm sharing today is based on one from Against the Grain, and it's heavenly. All credit to Kate Tietje (AKA Modern Alternative Mama) for coming up with this dish.
|Creamy Potato Chunks.|
Things I've changed
Kate's recipe includes bacon, which I've removed because I don't like the taste. (If you want to add it back in, dice 2 strips of bacon, fry them in a saucepan until crispy, then add the butter and onion and carry on with my method from there.)
- increased the number of potatoes used and given instructions on how to bake them;
- suggested what to do with the leftover potato skins;
- and used cornflour in place of arrowroot powder, so changed the way it's added to the dish.
- 6 medium baking potatoes
- 1T olive oil or melted butter
- 1t sea salt
- 2T butter
- ¼ c onion, minced
- 1T cornflour or arrowroot powder
- 1c milk, cream or coconut milk
- ½ t sea salt
- ¼ t black pepper
- ½ c.shredded Romano or Parmesan cheese (optional)
1. Place rack in centre of oven and preheat to 180°C / 350°F.
2. Rinse and scrub potatoes in their skins with a stiff-bristled brush. Dry each potato thoroughly with a clean tea towel and then inspect and remove any bruises with the tip of a knife.
3. Pierce each potato deeply with a fork, about 4 times on each side to allow steam to escape while cooking.
4. Rub each potato with a little olive oil or melted butter and then roll lightly in a small saucer of sea salt.
5. Place in centre rack of oven and bake at 180°C / 350°F for around 60-75 minutes, or until potatoes are tender when pierced with a fork.
6. Remove potatoes from oven and leave to cool enough to handle.
7. In a saucepan, sauté the onions in butter on a medium heat until softened.
8. Mix the cornflour/arrowroot powder with the milk/cream and stir until smooth.
9. Pour milk and cornflour mixture into the onions and stir until thickened.
10. Add salt and pepper.
11. Cut baked potatoes in half lengthwise. Scoop out the pulp (leaving a little bit behind with the skins to keep them stable) and place in a greased or lined 20cm x 20cm / 8 inch x 8 inch baking dish.
12. Cut baked potato pulp into chunks and pour prepared sauce over top.
13. Top with Romano or Parmesan cheese if desired and bake at 180°C / 350°F for 20-30 minutes, or until golden on top.
Serves four as a side.
|Herb roasted chicken, Creamy potato chunks, steamed broccoli and raw carrots.|
What about the leftover potato skins?
Don't let those baked potato skins go to waste. Try using them to make this Baked Potato Skins recipe. (Again, I would ditch the bacon and just serve with sour cream and spring onions, but that's just me.)
Where to buy Against the Grain
If you're looking to add more grain-free recipes to your repertoire, Against the Grain could well be the ebook for you. I've written a little bit about why I'm enjoying this book here.
You can buy Against the Grain directly from Modern Alternative Mama's website for US$7.95.
Alternatively you can buy Against the Grain in an ebook bundle - and there are a few combinations here depending on what you want. You can get it for US$24.95 with Kate Tietje's three other e-books, Healthy Pregnancy Super Foods, In the Kitchen: Real Food Basics and Treat Yourself: Real Food Desserts.
Or you can pay US$19.95 and get Against the Grain, Healthy Pregnancy Super Foods and In the Kitchen: Real Food Basics.
Or you can pay US$19.45 and get Against the Grain, In the Kitchen: Real Food Basics and Treat Yourself: Real Food Desserts.
I've just signed up to be an affiliate for Modern Alternative Mama, because I'm loving her books so much. That means if you buy one of her books, or the whole bundle after clicking a link I've put up, I will receive a commission. Nice!