Join The Conversation
One of the many pleasures someone who is gluten intolerant may still have is potatoes and we eat them all sorts of ways. Russet, red, and sweet... For those watching their weight and not wanting to use heavy cream, you could substitute with Almond milk. It has a thick consistency so just add in a little cornstarch for thickening if necessary. You could even add some ham or bacon to add protein to the dish depending on your preference.
*I use my Mandoline slicer for this recipe
| Servings |
|
Ingredients
- 1 tablespoon unsalted butter
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups heavy cream or use Almond milk thickened further with a little cornstarch or Bob Red Mills Gluten Free all purpose flour if necessary
- 1/2 cup Pacific Gluten Free chicken broth
- 2 teaspoons fresh thyme leaves or dry if you don't have fresh. I also added about 2of chopped fresh rosemary which we have available in our garden.
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon Ground black pepper
- 2 pounds russet potatoes peeled and sliced into 1/8-inch slices
- 1/2 cup shredded Cheddar
- 1/2 cup shredded gruyere cheese
Ingredients
|
|
Instructions
- Preheat the oven to 375 degrees F.
- Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
- Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
Recipe Notes
- Recipe Courtesy of Kelsey Nixon http://www.foodnetwork.com
Bon Appetit!!
Sue Seward
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
