Scalloped Potatoes Au Gratin
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
Ingredients
  • 1tablespoon unsalted butter
  • 1 yellow onionfinely chopped
  • 2cloves garlicminced
  • 1 1/2cups heavy cream or use Almond milk thickened further with a little cornstarch or Bob Red Mills Gluten Free all purpose flour if necessary
  • 1/2cup Pacific Gluten Free chicken broth
  • 2teaspoons 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 1/2teaspoon kosher salt
  • 1/2teaspoon Ground black pepper
  • 2pounds russet potatoespeeled and sliced into 1/8-inch slices
  • 1/2cup shredded Cheddar
  • 1/2cup shredded gruyere cheese
Instructions
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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

 

Bon Appetit!!

Sue Seward
Gluten Free Lady

 

Gluten Free Lady www.glutenfreelady.com
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