Julie's Gluten Free Scalloped Potatoes
(gluten free)
With both Easter and Passover approaching it's helpful to find some recipes that are safely gluten-free while adding big taste to your holiday table. Over the coming weeks I will be sharing some of my favorites with you.
This delicious gluten-free side dish is a perfect complement to your Easter Dinner. It's also kosher for Passover. A big favorite in my home, I also serve the dairy version as an every day main dish with a side salad. For a calorie conscious version of this recipe use low-fat cheese and skip the butter or margarine and coat potatoes with a “spritz” of low fat cooking spray.
Ingredients
4-6 peeled and sliced russet potatoes 1/8 inch thick (approx 1.5 pounds)
1 medium onion
2 medium garlic cloves minced
1/4 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1.5 tablespoons cooking oil
2 tablespoons margarine (or butter)
2 tablespoons potatoe starch
2 cups non dairy creamer (or milk)
1 tablespoon Parmesan cheese
1 teaspoon Paprika
Optional: 4 oz shredded sharp cheddar cheese
Directions
1. Preheat oven to 350º. Mix potatoes with seasonings, garlic and onion and place in a greased casserole or baking dish. Combine remaining ingredients in a separate bowl and mix well until all ingredients are blended.
2. Pour non-dairy creamer or milk over potatoes. Dot potatoes with margarine or butter. Sprinkle with paprika (and cheese for dairy option) .
3. Bake 1 hour until potatoes are golden and sauce is bubbly.
Copyright © 2010 by Jennifer B. Ungar
Source:
www.jensglutenfreeblog.com
