Crispy on top yet creamy and tender inside, this healthy version of a family favorite is both grain free and dairy-free. Find both the ghee and the cassava flour online or in most natural markets.

Ingredients:

• 3 pounds organic russet potatoes
• ¼ cup ghee
• ¼ cup cassava flour
• 1 ½ cups water
• 1 cup unsweetened almond milk
• ½ tablespoon garlic powder
• 1 ½ teaspoons salt
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary, chopped
• ½ teaspoon pepper
• ¼ cup chives, minced

Directions:

1. Preheat oven to 325°F & grease a 13×9 pan with ghee. Set aside.
2. Slice potatoes thinly using a food processor (or use a mandolin set over a large bowl).
3. In a small saucepan over medium heat combine the ghee and cassava flour until well-blended and thick. Cook 1 minute, stirring continually. Slowly add in the water and almond milk. Whisk until smooth and thick, about 3-5 minutes.
4. Add in the garlic powder, salt, thyme, rosemary, & pepper. Whisk again to mix. Taste. Adjust seasoning if needed and remove from the heat. Mixture should be thick, but pourable.
5. Add a thin layer of the cream sauce to the bottom of the pan & top with a layer of potatoes. Spread a layer of sauce over the potatoes. Continue layering until all the potatoes have been used & top with the remaining sauce.
6. Cover with foil and bake 45 minutes. Remove the foil & bake an additional 40-45 minutes or until the top has browned & the potatoes are tender. Sprinkle top with chives.