PALEO STYLE SCALLOPED POTATOES WITH PANCETTA & FRESH DILL!

I LOVE SCALLOPED POTATOES WITH CHEESE MELTED THROUGHOUT! 

 

I never thought that I could re-create this long time Ukrainian family recipe in true paleo fashion but here it is!  

 

I made both versions for dinner, my Paleo version and my family's usual version of scalloped potatoes and I can honestly say the paleo version won hands down!

Ingredients:

4 Sweet Potatoes sliced thinly
1/2 Spanish onion sliced thin
4 garlic cloves minced
1/2 cup canned coconut milk
1/2 cup loosely packed chopped pancetta
1/4 cup fresh dill
2 tbsp nutritional yeast flakes
sea salt
pepper
Daiya Mozzarella shredded cheese
2 tbsp bacon grease for sauteing the onions and garlic.
I was also making a bacon Brussels sprout salad so I saved the bacon grease to use here in my scalloped potatoes.

Instructions:

• Over Medium heat saute the onions and garlic in bacon grease until clear 
• Add the coconut milk to the saucepan and stir until it comes to a slow boil
• Reduce heat and add the nutritional yeast flakes, sea salt and pepper, stirring constantly, it will thicken nicely.
• Add some of the coconut milk/onion mixture to the bottom of your dish ( I used an 8" round corning wear)
• Layer the sliced sweet potatoes, pancetta, and fresh dill
• Add more of the coconut milk/onion/garlic mixture and layer again with sweet potatoes, pancetta and fresh dill.
• Keep layering until all of your ingredients have been used up!
• Add additional sea salt and pepper if you wish 
• Sprinkle some shredded daiya cheese over the top ( you could use any cheese, or leave this off completely)
• Cover with lid or aluminum foil and bake at 350F for 85 minutes or until you can easily Peirce the potatoes with a fork.   

This is my favorite brand of canned coconut milk, it is lower in fat than some other versions