Sides

Bacon and Chive Scalloped Potatoes

By: Izabella Wentz, PharmD, FASCP

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP

I’ve included so many of my favorite recipes in Hashimoto’s Food Pharmacology. I share a part of my heart in this cookbook, and this recipe is one of my absolute favorites. 

To avoid gluten, dairy and soy, which are the top three food sensitivities in those with Hashimoto’s, I always recommend preparing meals with whole foods. and avoiding pre-packaged goods. Depending on your food sensitivities, you may have to find alternative options to certain staples. Coconut milk is a wonderful dairy and soy milk alternative. And when combined with sweet potatoes and bacon in this satisfying gratin, the results are divine!

If you’re utilizing the incredible power of food on your healing journey (and I hope you are), take heart and stick with it. I know it can be difficult to make these changes, but once you find delicious gluten, dairy and soy free recipes (like this one :-)), you’ll stop missing these foods!

Bacon and Chive Scalloped Potatoes

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP. 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 312 kcal

Ingredients

  • 8 oz bacon chopped
  • 2 large sweet potatoes thinly sliced
  • 1/2 small onion halved and thinly sliced
  • 2 tbsp coconut oil melted
  • sea salt or pink Himalayan salt to taste
  • black pepper to taste if tolerated
  • 1 tsp fresh thyme minced
  • 1 cup canned full-fat coconut milk
  • 2 tbsp chopped chives for garnish

Instructions

  1. Preheat the oven to 375 F.

  2. In a large skillet over medium heat, cook the bacon for 10 minutes until crispy.

  3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Cool slightly and chop. 

  4. In a large bowl, mix the bacon with sweet potatoes, onion, coconut oil, salt, pepper, and thyme. 

  5. Pour the contents of the bowl into a 12x12-inch baking dish (or equivalent). 

  6. Pour coconut milk over the potato mixture.

  7. Cover and bake for 35 minutes, or until the potatoes give easily when pierced with a paring knife. 

  8. Serve warm and garnish with chopped chives. 

Recipe Notes

You may wish to quickly broil the top at the end of baking to give it a bit of crust.

About the Author

Dr. Izabella Wentz, PharmD, FASCP has dedicated her career to addressing the root causes of autoimmune thyroid disease. Trained as a pharmacist, Dr. Wentz decided to take on lifestyle interventions as a personal mission to help herself and the millions who suffer from this condition. The founder of the Hashimoto’s Institute and author of Hashimoto’s Protocol and Hashimoto’s Thyroiditis, she lives near Boulder, Colorado. More at https://thyroidpharmacist.com/