Ingredients
Equipment
Method
- Put the potato pieces in a large pot and cover with water. Bring to a boil and cook for about 20 minutes, checking a larger piece with a fork. It should be tender through the center without a hard core. Drain well in a colander.
- Set the oven to 425°F (220°C) with a rack in the middle position. Have the 3-quart oven-safe baking dish ready.
- In a large bowl, whisk the egg yolks, garlic powder, raw cream, finished cultured sour cream, softened butter and salt until evenly mixed.
- While the drained potatoes are still hot, pass them through a potato ricer or food mill directly into the egg-and-cream bowl. Fold gently until the potato and cream mixture are combined and no separate streaks remain. Stop mixing once combined.
- Spread the mixture into the baking dish. Drag the back of a spoon lightly across the surface to make shallow swirls with raised ridges.
- Bake for about 30 to 40 minutes, until the ridges are golden and the top is slightly puffed. Check the center with a food thermometer for 160°F (71°C). Continue baking as needed until the center reaches that temperature, then serve hot.
Notes
Coming Off GAPS: This is outside strict Intro and Full GAPS. For most people the strict diet lasts at least two years, with at least six months of normal digestion before transition. New potatoes come early; this richer Yukon Gold bake is for later, once new potatoes and the potatoes used here are tolerated. Introduce one new food at a time, starting small and watching for returning digestive or other usual symptoms for two to three days. The household yield is not a first trial portion.
Dairy and eggs: The butter, finished cultured sour cream and fresh raw cream must already be separately introduced and tolerated. Fresh cream comes late, after fermented dairy and cheese, around the end of the second year. Contains eggs and dairy. Measure finished sour cream from its separate recipe, not cream and starter.
Yield and scaling: One 3-quart dish makes about ten larger side portions or twelve smaller ones. The card starts at ten larger servings. At 2×, double all seven measured ingredients and use two suitable 3-quart dishes for about twenty larger or twenty-four smaller portions. Do not make one unusually deep casserole.
Timing: Plan about twenty minutes of preparation plus fifty to sixty minutes of cooking: about twenty minutes boiling and thirty to forty minutes baking. The card uses the upper sixty-minute cooking range, for an eighty-minute plan. Water heating and actual equipment change timing. Fork tenderness and center temperature govern.
Texture and doneness: Drain the potatoes thoroughly, rice while hot and fold only until evenly combined. Use shallow spoon ridges, not piped rounds. Bake at 425°F (220°C) until the ridges are golden, the top is slightly puffed and the center reaches 160°F (71°C). Raw-egg mixture stays refrigerated until needed; combine and bake promptly. Do not judge the center by surface color alone.
Prepare ahead and store: Bake first, then refrigerate promptly in shallow covered containers at 40°F (4°C) or below. Refrigerate within two hours, or one hour above 90°F (32°C). Use leftovers within three to four days without extending older dairy ingredients. Reheat in an oven-safe dish to 165°F (74°C) throughout. Reheating time is separate from the original bake.