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
Reprinted from Celi-Yak News Spring 2014
Gluten Free and Dairy Free