Owl Tree Whimsy
gluten-free, dairy-free, creamy scalloped potatoes
1 pound potatoes (about 3 medium)
2 tablespoons extra-virgin olive oil
2 tablespoons rice flour
a gluten-free flour blend (the one we used included rice flour, sugar beet fibre, potato starch and tapioca starch)
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1 1/2 cups coconut milk
1/4 cup onion
2-3 cloves garlic
1 teaspoon extra-virgin olive oil (for drizzling)
wash potatoes. leave skins on or pare thinly and remove eyes.
cut potatoes into thin pieces, enough to measure about 4 cups.
heat 2 tablespoons of olive oil in a saucepan over low heat.
blend in flour, salt and pepper.
cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
stir in coconut milk.
heat to boiling, stirring constantly.
boil and stir 1 minute; remove from heat.
evenly layer half of the potatoes, all of the onion, all of the garlic and half of the sauce in greased baking dish (about 1-quart in size), (we used a shallow glass square one).
top with remaining potatoes, drizzle with 1 teaspoon olive oil, then add remaining sauce.
cover and cook in oven at 325
F convect) for 30 minutes; uncover and cook 35 minutes.
adapted from Betty Crocker's recipe: "Scalloped Potatoes for Three" in Betty Crocker's Cookbook, New and Revised Edition, 1979. p. 185.
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