Spicy Cheesy Potatoes Au Gratin

An adaptation of my au gratin potato recipe, using Core & Rind Rich and Smoky Cheesy Sauce, unfortunately no longer available.

Some ingredients come and go, and unfortunately the key ingredient in this recipe, Core & Rind Smoky Cheese Sauce, is no longer available. A few years ago I was introduced to the brand. It was a female-owned company who started by selling their sauces at their local farmer’s market. I was offered an opportunity to receive some of their sauces in exchange for coming up with a recipe. One of my first thoughts was to adapt my Au Gratin Potato recipe, which had already been recreated from the recipe we used when I worked at the steakhouse restaurant as a pastry chef.

So now instead of “smoky cheese au gratin”, I’ve adapted again to give it a more latin flair, with queso. You could probably use your favorite queso, non-dairy or otherwise, but I prefer the Primal Kitchen brand because their ingredients are so clean.

Caramelizing onions is a technique you’ll want to know. Practice your knife skills on the onions, slicing them consistently ensures that they will cook evenly. Keep the heat low and slow to render out the natural sugars the onions, which is how they become that gorgeous golden color, and so sweet. Be patient, it takes about 20 minutes. Purchasing a mandolin, if you don’t have one, is a great investment. I’ve had my cheap plastic one for more than 20 years and I use it for everything that I need to be sliced consistently. Yes you can also use it for the onions.

Yield: 4

Tina Wells Health Coach: Tina Wells

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Spicy Cheesy Potatoes Au Gratin

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M

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Ingredients

• 1 large Hanna Sweet potato
• 1 medium sweet or yellow onion
• 2 Tablespoon ghee or avocado oil
• 8 ounces unsweetened organic coconut milk
• 2 Tablespoons tapioca starch
• 1/2 jar (about 5.5 ounces) Non-Dairy Queso Sauce, such as Primal Kitchens

Method

1. Peel and slice the onion into thin strips.
2. Heat the oil in a skillet large enough to accommodate the onions.
3. Use a bit of the melted ghee and oil to brush the interior of a 7’ X 9” baking dish and set aside.
4. Add the onions to the skillet and cook on medium low heat, until they become a rich golden color. Stir occasionally and make sure the onions are spread out evenly in the pan to ensure even cooking, about 20 minutes.
5. While the onions are caramelizing, peel and slice the potato with a mandolin slicer set on a thin setting, or very thin with a knife. If using a knife, keep the slices consistent thickness so they cook evenly.
6. Once the onions are golden and caramelized, transfer them to a bowl and set aside. No need to wash the pan, you can use it for the sauce.
7. In a bowl, combine the coconut milk and tapioca starch, being sure to dissolve the starch completely. Place the skillet on medium heat and add the coconut milk mixture. Immediately add half of the jar of queso sauce. Stir with a spatula to completely combine. It will thicken almost immediately. Remove from the heat.
8. Prepare a 6" X 9" baking dish by brushing or spraying with avocado oil. To assemble the gratin, arrange slices of potatoes in a layer, overlapping slightly. Then spread some of the onions over the potatoes. Continue alternating until you have used all of the potatoes, reserving some of the onions for the top.
9. Pour the sauce over the potato and onion layers, then press gently with a spatula for the sauce to ooze between the layers. Top with remaining caramelized onions.
10. At this point you may cover and refrigerate the gratin until ready to bake. Or, place into a preheated 350°F oven for 35 to 40 minutes, until potatoes are tendervwhen pierced with a knife.
11. Allow to cool somewhat before slicing and serving to allow the sauerkraut to to set a bit.

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