You wanna know what happens when you bring kefir and potatoes together? MAGIC. Our Scalloped Potatoes recipe is easy to make and delicious with a garlicky and ultra-creamy cheese-less sauce, perfect for any holiday feast. Your guests will beg for the recipe and all you have to do is share the link.
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Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
- 5 cups thinly sliced potatoes
- 2 cups Plain Lowfat Kefir
- **to make vegan substitute with 2 cups
- 2 tbsp butter
- 1 cup vegetable stock
- 1/3 cup nutritional yeast
- 1 tsp vegetable bouillon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- pepper to taste
- pinch of cayenne
- 1/4 cup cornstarch
- 1/4 cup cold water
- Peel and thinly slice the potatoes 1/8 inches thick. Submerge your potato slices in a bowl of cold water as you preheat the oven to 425.
- In a medium pot, whisk together Kefir, vegetable stock, butter, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.
- Bring the sauce mixture to a simmer, stirring frequently.
- In a small bowl, mix together the cornstarch and cold water until smooth, this will be your thickener! Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
- Layer half of the drain potatoes in a casserole dish or cast iron pan. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes. Repeat that step with the other potatoes and sauce.
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes to get the golden crunch on top. Enjoy!