1½cupsmilk(I use unsweetened almond or coconut milk to reduce the amount of dairy)
1ccupchicken broth
3cupsshredded Cheddar cheese, divided
1canfull fat coconut milk
1teaspoon sea salt
¼teaspoon black pepper
1packagefresh chives, chopped
Instructions
Preheat the oven to 375°F. Lightly grease a 9x13-inch glass baking pan.
Peel and shred* your potatoes (if not using frozen); I make sure to use a quality vegetable peeler and a food processor with shredder attachment to make them quickly & homemade without preservatives. Squeeze out any excess liquid from the shredded potatoes. Cook bacon (if not cooked already).
Add oil to a large skillet. Heat over medium. Once hot, add onions and garlic and cook until tender. Add the cooked onions to a large bowl with the potatoes. Add mixture to the 9x13 pan and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in arrowroot powder, cook, whisking consistently, for 1 additional minute. Turn the heat up to medium-high and add the almond milk and chicken broth. Cook while whisking until it boils/thickens.
Remove from heat and stir in 2 cups of cheese, coconut milk, sea salt, and the black pepper.
Pour into the 9x13-inch glass pan. Mix. Cover with foil. Bake 40-45 minutes or until bubbly.
Remove and discard the foil. Mix in about 2/3 of the cooked bacon. Sprinkle with remaining cheese. Bake an additional 15 minutes or until golden brown. Sprinkle with remaining bacon and fresh chives.
Allow to cool for about 35-45 minutes before serving.
Notes
*Potatoes tend to oxide easily and turn pink or grey in color. To prevent try one of these 3 tips: soak in cold water until ready to use OR mix a little bit of vinegar or lemon juice in immediately after shredding.