Ingredients
- 1 1/2 pounds russet potatoes peeled and cut into 1-inch cubes
- 1 tablespoon avocado oil or olive oil
- Fine sea salt and freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 slices nitrate-free bacon
- 3 tablespoons rendered bacon fat or ghee
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- 3 tablespoons arrowroot starch or tapioca starch
- 1 1/2 cups chicken broth or chicken bone broth
- 1 cup full-fat canned coconut milk stirred well
- 1 tablespoon mustard
- 2 tablespoons nutritional yeast optional
- 3 cups cooked chicken roughly chopped or shredded
- Sliced chives or green onions for garnish
Instructions
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Preheat your oven to 425°F. Place the potatoes in a 9-by-13-inch casserole dish and toss with the oil, garlic powder, onion powder, salt and black pepper. Spread the potatoes into an even layer.
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Roast the potatoes for about 35 minutes, or until easily pierced with a fork but still holding their shape. Stir once halfway through cooking if desired. When the potatoes are done, reduce the oven temperature to 375°F.
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While the potatoes roast, heat a large, deep skillet over medium-high heat. Cook the bacon until crisp, then transfer it to a paper-towel-lined plate. Reserve three tablespoons of rendered bacon fat for the sauce. If necessary, use ghee in place of some or all of the bacon fat.
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Wipe any dark or burned bits from the skillet and return it to medium heat. Add the reserved bacon fat or ghee. Add the onion and cook for three to four minutes, until soft and translucent. Add the garlic and thyme and cook for about one minute, stirring frequently.
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Sprinkle the arrowroot or tapioca starch over the onion mixture and stir for about 30 seconds.
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Slowly pour in the chicken broth while whisking, followed by the coconut milk, mustard and nutritional yeast, if using. Bring the mixture to a gentle simmer while continuing to whisk. Cook for one to two minutes, until the sauce thickens enough to lightly coat the back of a spoon. Taste and season with salt and black pepper as needed.
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Add the cooked chicken to the roasted potatoes and gently toss to combine. Pour the sauce over the chicken and potatoes and stir gently until everything is evenly coated. Crumble the bacon. Stir half of it into the casserole and sprinkle the remaining bacon over the top.
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Bake at 375°F for 10–15 minutes, or until the casserole is hot and bubbling around the edges. Garnish with sliced chives or green onions and serve hot. Store leftovers in an airtight container in the refrigerator for up to four days.
Recipe Video
Recipe Notes
- Use full-fat canned coconut milk, not a refrigerated coconut milk beverage.
- Roughly chopped chicken retains more texture, while shredded chicken blends more completely into the sauce.
- Rotisserie chicken works well, but check the ingredients if you need the recipe to be Whole30 compatible.
- Make sure the potatoes are fork-tender before assembling the casserole. They won’t cook significantly during the short final bake.
- Nutritional yeast is optional but adds extra savory, cheese-like flavor.
- The casserole can be assembled ahead and refrigerated. Bake the cold casserole at 375°F for about 20–25 minutes, or until hot and bubbling.
- Freezing is possible, but the potatoes and sauce may have a slightly softer texture after thawing.