Scalloped Potatoes (Gluten Free W/Dairy Free Option) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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A Bette Hagman recipe. Next time I would cut the milk in half, as it seemed to make the sauce too runny. But everyone said, This is really good! Ingredients:
5 potatoes (fist-sized) |
5 -7 green onions, sliced thin |
salt & pepper, to taste |
1/2 cup ham, diced (optional) |
2 tablespoons margarine or 2 tablespoons butter |
4 tablespoons cream soup (powdered, see gluten free cream soup base (powdered)) |
1/4 cup cold water |
1 1/4 cups chicken stock |
1 cup milk (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup rice milk (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup almond milk (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) |
Directions:
1. Preheat oven to 375°. Grease a 2 1/2-qt casserole.
2. Peel and thinly slice potatoes and place in the casserole.
3. Add the green onions and toss to mix, seasoning with salt and pepper. If using ham, add it in with the onions.
4. Sauce: In a medium saucepan, place the margarine and the soup base, blended with the 1/4 C water. Add the chicken stock and bring to a boil over medium-high heat, stirring occasionally.
5. This mixture will be as thick as canned cream soup. Add the milk and pour over the potatoes.
6. Bake for 1 hour, or until the potatoes are tender.
7. Au Gratin: Eliminate the ham, but add 1 C grated sharp cheddar cheese to the sauce before pouring it over the potatoes. If desired, top with 1/2 C buttered GF bread crumbs.
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