Here is a recipe that uses LOTS of good ole’ fashion healthy butter (organic is always best) that you will thoroughly enjoy!


1 lb medium russet (baking) potatoes
1 large leek (white and pale green parts only), thinly sliced
1 medium onion, halved lengthwise, then thinly sliced lengthwise
1 tsp Celtic or Himalayan Sea Salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ lb Fontina cheese, coarsely shredded (about 3 cups)*

Place liberal amounts of butter in a heavy skillet. Add thinly sliced potatoes and onions and saute until partially cooked (7-9 minutes) and lightly brown, stirring occasionally. Add more butter as needed. Add cheese and seasonings. Allow the cheese to brown  and crisp on bottom of pan scraping up crust frequently (potatoes will break up), until golden, 6-8 minutes. Press potatoes with spatula or wooden spoon to compact and continue cooking until nicely browned and soft. (You may need to cover them for a brief time if the potatoes are not completely soft.) Adjust seasonings to your personal taste…:)

*I have used many different varieties of cheese with this recipe….just use your favorites!

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