SCALLOPED POTATOES (DF OPTION)
""Potatoes seasoned with green onion, thyme, and nutmeg; topped with cream (or DF milk) and baked until golden. ”"
Serves 6 | Prep Time 15-20 minutes | Cook Time 45-60 minutesWhy I Love This Recipe
Scalloped Potatoes are served often for Sunday Dinner. When David was diagnosed with Celiac Disease, we no longer served them until I developed this GF recipe. The potatoes are so good that we will never add the wheat flour even when serving them to non Celiac guests.
Ingredients You'll Need
6 large or 8 medium potatoes, peeled or not, your choice, sliced into thin slices
Freshly ground sea salt and freshly ground black pepper
6 green onions, thinly sliced
2 c. half and half or whipping cream or a combination of both (your choice)
Or 2 c. Dairy free milk and 2 T. DF butter
1 t. thyme
¼ t. nutmeg
Directions
Butter a baking dish and place half of the potatoes overlapping them in the dish. Salt and Pepper potatoes and add sprinkle with half of the green onions. Repeat with the remaining potatoes. Mix cream with thyme and nutmeg, heat cream in the microwave on high for 2 ½ minutes. Pour hot cream evenly over top the potatoes. Bake potatoes in an oven preheated to 350F for 45 minutes or longer until potatoes are tender and golden on top (cover with foil if potatoes brown too much before they are tender.
