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- 4 cups heirloom potatoes, mashed (such as French fingerling)
- 1 cup crème fraiche
- ½ cup pastured butter
- 2 cups grated pastured cheese (I like using three complementary cheeses)
- 1 medium onion, finely chopped
- 1 small head garlic, minced
- 4 pastured eggs, separated
- 1 level tablespoon organic onion powder
- 1 level tablespoon organic garlic powder
- prepared mustard to taste
Sauté chopped onion and garlic in a bit of butter. Combine with potatoes, crème fraiche, butter, cheese, spices, mustard, and egg yolks. Beat egg whites until stiff, then gently fold into the mixture. Top with a handful of grated cheese and bake at 350 ̊ F for 40 minutes.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her wonderful presentation on the Price-Pottenger YouTube Channel, and visit her website at lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available now from Price-Pottenger.