Difficulty
Average Recipe
Prep Time
25 minutes
Cook Time
1 hour 15 minutes
Servings
6

This nourishing gratin recipe contains winter vegetables and a sauce made from raw dairy. Research has shown that raw milk from cow’s grazing on grasses, and dairy products made with it, contains higher levels of essential fatty acids, such as conjugated linoleic acid (CLA). Pasteurization decreases minerals and vitamin C, and makes the vitamin A in milk much harder to absorb because the protein that assists with its absorption in the intestines is destroyed during pasteurization process. Serve gratin with sautéed winter greens and baked chicken or fish.

Ingredients

Vegetables

1 tablespoons extra virgin olive oil (or ghee)
1 small onions cut into half moons
1 small celeriac peeled and thinly sliced
½ small butternut squash peeled and thinly sliced
3 small yukon gold potatoes thinly sliced
1 large rutabaga peeled and thinly sliced

Sauce

1 cups raw cream
2 tablespoons arrowroot powder
cups plain yogurt
1 cups grated raw cheddar cheese
½ teaspoons Herbamare
freshly ground black pepper

Topping

cups grated raw cheddar cheese