Breakfast Potato Bake

If you’re used to having heavier foods at breakfast time like eggs and bacon, pancakes, or oatmeal with milk but you’re wanting a fat-free breakfast choice to help you heal, then this creamy and delicious breakfast bake is a fantastic choice! It’s also a great option for lunches or dinners. You can serve this breakfast potato bake up to family or friends or enjoy it over multiple meals or days for yourself. Feel free to play with the optional add-ins for variety and fun! 

Potatoes are abundant in amino acids that specifically inhibit viral growth. They’re high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. They also help build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They have the ability to help reverse many varieties of chronic illness. 

Breakfast Potato Bake

Ingredients:

1.5 lbs potatoes, thinly sliced (if not using any optional add ins then do 2 lbs)

Potato Cheese Sauce:

2 cups peeled and diced potatoes

2 tbsp finely chopped carrots

2 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/4 tsp paprika

2 tsp lemon juice

1-2 tbsp water 

Optional add-ins:

1 cup thinly sliced onions, cooked in water until caramelized

1 cup finely chopped broccoli

1 cup chopped mushrooms, cooked in water until soft

1 tbsp finely chopped parsley

Directions:

To make the potato cheese sauce, place the potatoes and carrots in a steamer or colander set over a pot of boiling water. Cover with a lid and steam for 10-15 minutes until tender when pierced with a fork. 

Remove the cooked potatoes and carrots from the steamer and place in a blender while still hot. Add the onion powder, garlic powder, turmeric, paprika, lemon juice, and water. Blend until thick and smooth, adding as little water as possible to blend.

Preheat oven to 400F/200C.

Add a layer of sliced potatoes to the bottom of a medium-sized baking dish, followed by a layer of any of the optional additions. Repeat layers until you run out of potato slices and additions. Pour the potato cheese sauce evenly on top, spreading it out with a spatula so it coats the top of the potatoes.

Bake for 40-50 minutes, until the potatoes are soft and the top is browned. If the top browns before the potatoes are fully cooked through, cover the top until the potatoes are done. 

Cool for 10-15 minutes before serving. Enjoy!

Makes 4-6 servings

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This item posted: 31-Oct-2020