Celebration Potatoes

celebration potatoes
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CELEBRATION POTATOES
1 1/2 cup chicken stock
1 1/2 cup milk
1/2 tsp onion powder
1/2 tsp seasoned salt (like season-all…a salt-free, msg free seasoning)
1/2 tsp sea salt
1/4 tsp garlic powder
1/8 tsp pepper
4 TBS butter
6 TBS flour
2/3 cup sour cream
5-7 potatoes
1/2 sweet onion
1 cup cheddar or colby-jack cheese, grated
Mix the chicken stock, milk and seasonings in a bowl. In a sauce pan, over medium heat, melt the butter. Add the flour and whisk quickly. It will be very thick. Cook the flour for one minute. Slowly add in the chicken stock mixture 1/2 cup at a time, whisking well after each addition. Make sure you whisk out the lumps. Cook, stirring frequently, until thick, about 10 minutes. Remove from heat, add in the sour cream.
Preheat oven to 350 degrees. To prepare your potatoes, rinse, peel and grate them. Rinse them under cold water until the water runs clear. Lay them in a 9×13 pan. Grate the 1/2 sweet onion and mix together with the potatoes. Pour the sauce over and mix into the potato mixture. Top with a layer of cheese. Cover with tin foil. Bake at 350 degrees for 50-55 minutes, removing the foil during the last 10 minutes of baking.
REAL FOOD ALERT: Check your grated cheese for additives, it’s better to grate your own. Check your sour cream. Always use a “natural” sour cream. Next time you’re at the store, compare the ingredients of the store brand sour cream and Daisy brand, or another natural version. The ingredients should be “Cream” and that’s all. Hash browns: frozen hash browns have chemical additives.
ALLERGY ALERT: to make gluten-free, eliminate the butter/flour step. Instead, put the broth mixture into the saucepan, bring to a boil. Mix 2 TBS cornstarch with 2 TBS cold water and add to boiling liquid. Stir until thick.