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gluten-free, dairy-free, creamy scalloped potatoes

6/15/2016

 
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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.


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