• Cooking Time: 1 hour
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News Spring 2014

Gluten Free and Dairy Free


  • 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.

Categories: Gluten-Free  Potato 

Author Credit: Donelda Johnson

© 2006-2017 BakeSpace, Inc. All Rights Reserved