More Great Recipes: Gluten-Free | Potato

SCALLOPED POTATOES


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Member since 2014

Serves | Prep Time | Cook Time 1 hour

Ingredients

6 large red potatoes*, peeled (place in cold water to prevent browning)
2 medium yellow onions, peeled and sliced and separated into thin rings
1 ¾ cups unsweetened almond milk
1 ½ tbsp. potato starch (or cornstarch)
1/3 cup nutritional yeast flakes (available at health food stores, gives a cheesy flavour)
1 tsp. black pepper
1 tsp. GF seasoned salt
2 tsp. dried parsley flakes


Thinly slice the potatoes and place one layer in the bottom of a large, greased baking dish.


Top with 4 or 5 onion rings and sprinkle lightly with some pepper and seasoned salt.


Combine the almond milk, potato starch and nutritional flakes in a 2 cup measure and stir well to blend.


Pour about 1/3 cup of this mixture over the potato/onion layer.


Repeat until all potatoes are in the baking dish and the liquid is used.


Sprinkle with parsley flakes, cover tightly and place in a preheated 350F oven.


Cook for 1 hour or until potatoes pierce easily with a fork.


Cool for 5 min. before serving.


Pairs Well With


Notes

Reprinted from Celi-Yak News Spring 2014

Gluten Free and Dairy Free

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