Cheesy Taters & Bacon – AIP Sheet Pan Recipes
Cheesy Taters & Bacon is one of Hunni’s favorite AIP recipes that I make, and it’s one of mine too because I can cook it all on a sheet pan and it’s still compliant with the Paleo Autoimmune Protocol!
It’s got a gloriously baked, creamy “cheese” sauce thanks to nutritional yeast, the heavenly flavor of bacon, and nutrient-dense sweet potatoes and veggies.
We enjoyed this as a frugal, protein-rich (thanks to the gelatin and bacon!) main meal, paired with a salad.
It also works wonderfully as a side dish to complete a larger, more substantial meal.
I found myself running to the leftovers for a nourishing, quick breakfast, as well.
Have you heard?
I published my first AIP e-cookbook!
I’m so excited to finally be able to share it with you.
AIP Sheet Pan Recipes has 40 DELICIOUS recipes (34 of them can be made COCONUT FREE!) that were designed to make life in the kitchen a snap.
Quite often I’m going through time periods where I have little personal energy, and with that in mind I wanted to create recipes that were easy for you to put together as well as a breeze to clean up after.
Cooking for the Paleo Autoimmune Protocol is so much easier when you only need a sheet pan or two to get the job done.
The recipes in my book also only occasionally require a blender. (Don’t forget the parchment…LOVE me some time-saving, scrub-reducing parchment paper.)
If you have a food processor to help you chop up veggies more quickly, that’s all good too, but none of the recipes in the ebook require a food processor or any other special equipment.
So step away from that stove top…and enjoy the recipe, hun. 😉 And while you’re at it, go ahead and snag you a copy of AIP Sheet Pan Recipes for just $9.97…that’s like 25 cents per recipe!
Like one pan meals? Check out these other great recipes from my blog:
- TATERS
- avocado oil
- 1 small sweet onion, diced
- 2 large sweet potatoes, peeled and 1/2" cubed
- 3 cloves garlic, thinly sliced
- 4 slices compliant bacon, diced
- CHEESE SAUCE
- 2 cup summer squash, diced
- 1/4 cup gelatin
- 2 T refined coconut oil (substitute avocado oil or lard for COCONUT FREE)
- 1/4 cup nutritional yeast
- 1/4 tsp dulse powder (optional)
- 1/2 tsp apple cider vinegar
- 3/4 tsp Himalayan salt
- 1/4 tsp turmeric powder
- 1/4 cup warm water or bone broth
- Place a rack in the center of the oven, and heat to 400 F.
- Line a large sheet pan with parchment, and drizzle with about 1 tsp of avocado oil.
- Add the onions in a single layer to the pan and drizzle with a tad more oil.
- Bake for 15 minutes, or until edges are starting to brown. (I like to use this time to prep the potatoes, garlic and bacon.)
- Remove the pan from the oven, and increase the heat to 425 F.
- Add the potatoes, garlic and bacon to the pan, and use tongs to toss everything together evenly.
- Spread out into an even layer, and bake for 35 to 40 minutes or until bacon has crisped a bit, onions are a darker color, and potatoes have caramelized slightly. Make sure to toss the mixture with tongs half way through cooking so they cook evenly.
- Meanwhile, make the cheese sauce.
- Add all CHEESE SAUCE ingredients to a high-speed blender and blend on high for 30 seconds or until mixture is very smooth and creamy. You may need to stop the blender halfway through to scrape down the sides and push the ingredients around a bit. You may be tempted to add more water at first, but it will eventually puree into a nice, consistent sauce as-is.
- After the potato mixture has cooked the 35-40 minutes, remove from the oven, then set to broil at 500 F.
- Toss the potato mixture and spread back out into an even layer.
- Pour / drizzle the cheese sauce over the top of the potato mixture, then broil for 5 to 7 minutes or until top looks a bit golden brown and slightly dry (just like glorious, baked cheese).
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