ArcaMax

I have to admit. I’ve been keeping a secret.

I have had good reason to keep the secret, and that is, there wasn’t much data out, and I didn’t want to send you down a rabbit hole unprepared for the results.

I’ve been harping over the years on how bad for you the “white stuff is.” Bread, pasta, potatoes and more.

There’s good news for pasta and potatoes. It’s a concept called Resistant Carbs.

Without going all science on you, the idea of resistant carbs is they are not digested the same way as regular carbohydrates. Resistant carbs are digested further down in your digestive tract so they don’t spike your insulin levels like regular carbs do. That’s good news for anyone who’s Type 2 Diabetic or anyone who’s trying to live a low carb lifestyle; like Plan Z dieters do...

Read the full column at PlanZDiet.com

French Scalloped Potatoes

Potatoes can be dangerous to your weight if eaten too often or too much in one sitting. The good news is if you make the dish early in the day or the day before and refrigerate it they become what is called resistant carbs. That means they digest slower in your system so your blood sugar does not spike nearly as much. You can just reheat and eat.

If you will be eating them right out of the oven just keep your portion smaller. Maybe a half cup. Savor it and as long as your weight is stabilized you should be okay. Just don’t do it too often.

Servings: Serves 6.

Ingredients:

3 Tbl of butter
1 cup of finely chopped leeks, shallots, or Vidalia onion
2 tsp of garlic powder
2 tsp of fresh thyme, minced
2 cups of heavy cream
1/2 tsp of grated sea salt
1/2 tsp of grated pepper
4 cups of sliced potatoes. I use my mandolin to slice them thinly.
1 cup of grated Gruyere cheese

Instructions:

Preheat the oven to 350 degrees. Spray your nine-by-nine-inch baking dish with olive oil spray.

In a medium saucepan add the butter and heat on medium-high. When butter is melted add the leeks, garlic powder, and thyme. Cook for two minutes.

Stir in the cream and add the salt and pepper. Bring to a low boil and lower the heat to simmer until the mixture starts to thicken. Stir often and don’t let it boil over. This will take about five minutes.

Add the Gruyere and stir until it melts in. Add the potatoes and stir again. You might need to do this in a bowl, depending on how big your saucepan is.

Spread the potatoes in the baking dish. Bake for about an hour or until potatoes are done and lightly browned on top. I check mine with a sharp knife to make sure they are cooked through.

Enjoy!
Cheers,
Zola