Updated: Nov 8
Think potato casserole is off limits? Think again!!
Back atcha with another installment of Nutritious Nostalgia!!
If you’ve been following along, you know that this is the series where we take your favorite comfort foods and recreate them with a healthy, plant-based spin… this week’s creation?? Buckle your seatbelts, because we’re bringing you: POTATO CASSEROLE!!
We’ve partnered with Primal Kitchen on the next three IGTV episodes and we can't wait to share all the fun we had reverse engineering your favorite (often naughty) dishes and making them clean, healthified, & yumtastic!!
Primal Kitchen is all about real food, pantry staples, and QUALITY INGREDIENTS, so we chose to use their No-Dairy Garlic Alfredo Sauce to make this dish, and OH. MY. (plant-based) CHEESINESS you guys…. it was so good!
This sauce satisfies that creamy craving with velvety cashew butter and avocado oil for all the decadence of garlic alfredo… without the dairy!
Head on over to my IG to watch the episode, or check out the recipe here and let us know what you think!
3 baking potatoes, peeled, and cut into 1/4 inch discs
2 teaspoons sea salt
1–2 tablespoons rosemary
1 jar Primal Kitchen Vegan Garlic Alfredo Sauce
1/2 cup GF breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
Preheat the oven to 400F.
Lightly grease a 9 inch round pie dish
Place 2 layers of potatoes in the dish sprinkle 2 dashes of salt and cover with half of the Primal Kitchen Vegan Garlic Alfredo Sauce, spread evenly.
Add another layer of potatoes, salt and the rest of the sauce.