Happy Belated Mother’s day to all of you moms out there. Being a mom is one of the hardest but most fulfilling jobs there is! I got to spend the weekend with this little lady running her first race of the season. She loves to run! Next to baby dolls, running is her thing. Just this morning when she woke me up she asked if I wanted to go running while dad cooked breakfast. I would have been thrilled if one, I wasn’t 30 weeks pregnant and in no shape to run and two, I had a little time to process life before I was being dragged out of bed. But either way I love her drive and excitement for exercising, especially running. A girl after my own heart. I have been dreaming about all of the local 5k’s we can do as a family. Such a fun weekend.
We had some good friends of ours invite us over for supper on Friday night and they served us some amazing Potatoes au Gratin. I don’t if it was our love for leftovers as he thought of how good they would taste with some scrambled eggs in the morning or what it was that triggered it, but he thought up this dish on the spot. I sent him to the grocery store on Saturday and he came back with the ingredients to make this. He says he would have made them for me on Mother’s day, but he signed up for a Duathlon a few months back without looking at the calendar and wasn’t home to enjoy the screaming kids with me. Let’s be honest, do moms really ever get a break? Luckily my sweet husband stayed home from work on Monday and whipped up this delicious breakfast dish as I continued to work on my Nutrition eCourse material. He will say that we celebrated mother’s day a day late, but I know he learned his lesson and will look at the calendar a little closer in the future.
Now about the dish…The hardest part about this dish is slicing potatoes. It is extremely easy, and using the right ingredients can be a healthy alternative to other breakfast potato casseroles. I was able to eliminate the use of flour and still have a thickened sauce that tasted the same! This was a delicious and a great way to start off the day. I mean, who doesn’t like bacon and sausage on cheese covered, creamy potatoes? Not me! As always, be sure to use grass-fed, nitrate free meat. We buy ours locally, but there are various sources out there to find good, quality meat that you’ll have to pay a little extra for but it is worth the extra quality in both taste and health.
The most difficult part about this dish? How about the whole family fighting over the leftovers in the morning… doesn’t a pregnant momma always win?
- 5 whole Russet Potatoes
- 1 Tbsp Coconut Oil
- 1 Pint (2 Cups) Heavy Cream
- ½ Cup Organic Whole Milk
- 2 Tbsp Arrowroot Powder
- 2 Cloves Minced Garlic
- 1 tsp Salt
- Freshly Ground Black Pepper
- 1 Cup Freshly Grated Extra Sharp Cheddar Cheese
- 1 lb Grassfed Pork Sausage
- 1 lb Grassfed Bacon
- Bake your bacon according to this recipe. This can be done ahead of time.
- Sautee Pork sausage in a pan until fully cooked and drain.
- Line your baking dish with coconut oil.
- While meat is cooking, slice potatoes into ¼" slices and then into fourths.
- Mix together Cream, Milk, Arrowroot Powder, Garlic, Salt and Pepper.
- Pour half of the potatoes, sausage and bacon in the bottom of your baking dish and coat with half of the milk mixture.
- Repeat the process by adding remaining potatoes, meat and milk mixture.
- Place in the oven, covered for 30 minutes. Remove from the oven and uncover and bake for an additional 20 minutes or until potatoes are softened. Remove from the oven and top with grated cheese and bake an additional 5 minutes until cheese is melted.
- Allow to sit for a few minutes and ENJOY!
