gluten-free, dairy-free, creamy scalloped potatoes

---

ingredients:

• 1 pound potatoes (about 3 medium)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons rice flour or 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)

process:

• 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 (300° 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.

---