GLUTEN FREE AU GRATIN POTATOES RECIPES
GLUTEN-FREE SCALLOPED POTATOES RECIPE | ALLRECIPES
This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!
Provided by Marcia
Categories Side Dish Potato Scalloped Potato Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Lightly grease a large microwave- and oven-safe casserole dish.
- Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
- Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
- Microwave, covered, on high for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 261.1 calories, CarbohydrateContent 29 g, CholesterolContent 34.7 mg, FatContent 11.7 g, FiberContent 1.8 g, ProteinContent 10.5 g, SaturatedFatContent 7.8 g, SodiumContent 117.7 mg, SugarContent 3.1 g
WHOLE30 DAIRY-FREE POTATO GRATIN (PALEO, GLUTEN-FREE)
A delicious dish made of thinly sliced potatoes that soak up an amazingly rich creamy dairy-free sauce seasoned with garlic, shallots, thyme, and nutmeg.
Provided by Dominique | Perchance to Cook
Categories Side Dish
Total Time 90 minutes
Prep Time 35 minutes
Cook Time 75 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Grease a large baking dish. Preheat oven to 350 degrees Fahrenheit.
- Put 2 tsp of olive oil into a sauce pan and heat over medium heat. Put the diced shallots and minced garlic into the pan, mix into the olive oil with a spatula, and cook for 3-4 minutes.
- Add the almond milk, coconut cream, salt, pepper, ground nutmeg, and fresh thyme to the pan. Mix, and let the mixture boil for 10 minutes.
- Add the organic chicken bone broth and the tapioca flour to the pan and whisk ( make sure the tapioca flour chunks dissolve).
- Let the mixture boil for 5 minutes, while whisking every so often. Remove from heat, whisk, and set the pan aside.
- Put 1/3 of the sliced potatoes into the pan, slightly overlapping each other. Top with 1/3 the sauce, and evenly spread it out using a spatula. Repeat this step two more times. Top with a few branches of fresh thyme.
- Cover the pan with aluminum foil and bake for 75 minutes. ( Note: check to see if the potatoes are ready around the 60 minutes mark. Make sure a knife can easily slide through all the layers of potatoes and hit the bottom. If not, cook for longer. Mine took 75 minutes)
- Remove the aluminum foil, and the thyme branches. Broil for 5 minutes, until golden brown.
- Sprinkle with sea salt and pepper, serve.
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The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine french
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine french
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