Fresh Turmeric Scalloped Potatoes

You know how I like to try new foods; I purchased some fresh turmeric. Then I wondered how I'd use it. I decided to add it to scalloped potatoes.

I grated the turmeric and reserved some for the potatoes, the remainder I dehydrated for later use. In reading the nutrition facts I noticed turmeric has 72 percent iron. Turmeric is called the wonder root because it helps prevent alzheimers and is used for arthritis relief and a whole variety of health problems.

Fresh turmeric smells and tastes a bit like a carrot. It stains terribly and my hands are quite orange. Next time I may wear gloves.

I thinly sliced about six medium potatoes. I placed them in water with lemon to prevent them from turning brown.

 I slided one small onion and separated it into rings.

To two cups of milk I added three tablespoons of cornstarch which I mixed with water beforehand. I sitrred mixture constantly over medium heat till it began to thicken and to that I added two cups of grated sharp cheddar cheese. Stir till cheese is melted then remove from heat.

I drained the potatoes and patted them dry. Then I layered the potatoes and onions and sprinkled the freshly grated turmeric between the layers into a nine inch glass baking dish lightly oiled. I poured the cheese mixture over the top slowly and with a fork moved the potatoes side to side to be sure the mixtured got down into the layers. I baked the mixture for one and one half hours at 400 F.