Help Sharing · Main Course · Recipes - GAPS, Paleo and SCD diet friendly · Side Dishes

Paleo Easter Casserole – aka scalloped potatoes with bacon, prosciutto or ham (with sneaky cauliflower)- Gluten Free/ Dairy Free

So, I just made (and ate) this.  It was so delicious I had to post immediately before I forgot how I made it.

Ingredients:

  • Potatoes – about 7 medium sized
  • Olive Oil
  • Onions – I used 2 medium sized
  • Cauliflower – I used 1 whole head
  • Bacon, Prosciutto or Ham (I used Prosciutto as it is the only nitrate-free thing I can find at the UK supermarket) – I used 2 packets of prosciutto
  • Coconut Milk (the thick kind in the tetraPak box – usually found in the Asian foods isle – I use this for all my cooking – and in my morning coffee.  It is super creamy.
  • Eggs – I used 4
  • Thyme
  • Nutmeg
  • dash of tabasco
  • Salt – I didn’t use much salt because prosciutto is so salty

Instructions:

  1.  Preheat oven to 180 deg Celsius
  2. Grease a suitable casserole dish with a generous amount of olive oil – I used a 9 X13 glass casserole dish
  3. Peel and thinly slice the potatoes
  4. Spread the sliced potatoes in the casserole dish
  5. Peel and slice the onions
  6. Sautee onions (with a generous amount of olive oil) in a pan big enough to later hold the cauliflower as well
  7. When onions are soft and translucent/ slightly brown (in other words, when they are sautéed!)  add the cauliflower about 2 cups of water
  8. Bring to a boil and then lower the temperature and cook until cauliflower is super soft (about 20 minutes)
  9. There should still be a cup or so of water left in the pan with the cauliflower.  Add a bit of Coconut Milk (the super thick and creamy kind) to this and stir.  I used about 1/4 Cup.
  10. In separate pan, cook bacon or prosciutto until crispy and then crumble/chop into small pieces (or just chop if using ham)
  11. Transfer cauliflower mixture to blender or food processor (I use a Vitamix)
  12. Blend until smooth
  13. Add eggs, nutmeg (I used about 1/4 teaspoon), about 1/4C olive oil, a bit of tabasco, and thyme (I used about 2 teaspoons)
  14. Blend again until well mixed (finished product should be the consistency of a thick cream sauce)
  15. Distribute crumbled/chopped ham, bacon or prosciutto on top of potatoes in casserole dish.
  16. Pour and spread cauliflower “sauce” on top of the bacon/ham/prosciutto and spread evenly.
  17. Bake in oven at 180 degrees Celsius for 1 hour

Enjoy and Happy Easter!!

 

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