Scalloped Potatoes

This is my favorite splurge meal! I don’t mean to sound like I am bragging, but these scalloped potatoes are the best I have ever had. Surprisingly these potatoes don’t make me gain weight, for several reasons. Firstly because I use less starchy and more sugary potatoes, red potatoes and white sweet potatoes. The second reason is I use half & half< instead of cream. The third reason I don’t gain weight eating these is I just have a good plate of them as the main course, without any sides. I sleep especially good too, on the nights I have these scalloped potatoes for dinner!

So let’s get to it! You’ll need a medium size WHITE sweet potatoes, not the yam-like ones, with the orange insides. I use maybe three medium red potatoes, but no Russets. The Russets make drier scalloped potatoes.

Next I warm a clove, or more of garlic, chopped and in a little saucepan with 2.5 cups of half and half. Next I butter a deep glass pie shaped baking dish.

On the side of a box cheese grater, slice the potatoes thin, and set aside. Chop up some fresh sage leaves and take the rosemary off of their woody stems and chop it up too. I like at least a couple of tablespoons of each. Put a single layer of red potatoes on the bottom, salt them, and cover them with a quarter cup of cream. Now do a layer of the white sweet potatoes, adding the salt and cream, and now add a little of the mixed herbs. Repeat these layers the same about seven or eight layers deep. Cover the finished dish with foil and bake them in a 350-degree oven for about 35 minutes, then take off the foil and bake about 30 minutes more.

I love never needing to diet again, with food like this. Healthy eating is not about sacrifice it is about strategy. Enjoy!

“Starches associated with saponins,
alkaloids, and other potentially pro-inflammatory
things make them a less than ideal food, if you
have digestion-related health problems, and if
you can afford to choose. New potatoes are
tastier, less starchy, and probably less likely to
cause digestive irritation.”-Ray Peat