The base of this recipe is super healthy. Roasted potatoes topped with mounds of delicious veggies. The issue comes in when you stir in sour cream and top with cheeeeese…. And by issue I mean deliciousness. I’m marking this recipe as paleo and dairy free because it can be both. You can for sure leave out the sour cream or cheese and it would still be a really yummy, healthy meal. If you do that, I recommend not baking twice. Just roast the potatoes, cook the veggies and throw it on top. Ready to go.
If you’re leaving the recipe as is, you’re still getting a healthy meal. It’s just a healthy meal topped with a cheat. But I’ve said it a hundred times- we need cheats. And treats. And uncured meats. Haha yeaaa my rhyme was awesome. Anyway, you know what I’m saying. As long as the bulk of your diet is healthy and clean, it’s ok to indulge sometimes and don’t you even feel bad about it.
This recipe has kind of become my clean out the fridge dish. You can add basically whatever veggies you want on top, so I’ll go through the fridge and pull out all the veggies that need to be used. What’s listed in the recipe is the base for what I always use, but we’ve added-
any greens (mustard greens, kale, arugula, etc.)
broccoli (chopped in to small pieces)
brussel sprouts (chopped small)
bacon (oh yes this is good)
You can also add more sour cream if you want it creamier, less sour cream. More cheese, less cheese. More veggies, less veggies. You get the idea.
Cook time: 45-50 minutes
15 small organic red potatoes, washed and quartered
4 medium carrots, grated
2 large zucchini, grated
3 large handfuls organic spinach, chopped
1 tbsp butter (my favorite brand and the only one I’ll buy!)
1/2 tsp salt
1/4 tsp pepper
1 tsp granulated garlic
1 cup sour cream
4 green onions, chopped
3/4 cup cheese (I buy Tillamook), grated
oil, salt and pepper to taste
-Preheat oven to 400.
-Arrange potatoes in a flat layer in your casserole dish. Give them a light drizzle of oil, about a tablespoon, and a good sprinkle of salt and pepper. Roast for 30 minutes or until tender. (I like to let mine get a little crispy on the edges.)
-While the potatoes are baking, cook veggies.
-In a skillet (I use a cast iron), melt butter over medium high heat and add carrots and zucchini. Sauté for 4-5 minutes until tender, then stir in spinach. Add in salt, pepper and garlic. Stir to incorporate and then taste and adjust seasoning to taste.
-Stir in green onions.
-When potatoes are done, remove from oven and top with veggies, followed by sour cream spread evenly over the top, and then cheese.
-Bake for another 10-15 minutes until cheese is melted and bubbly.