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Dairy Free, Grain Free, Gluten Free, Scalloped Potatoes

July 22, 2016

 

I haven’t had Scolloped Potatoes for 8 years because they take a while to make and I can’t have dairy.

I finally attempted to make some and this is the first attempt. I hope you enjoy this as much as I did.

 

3 lb of potatoes red and or yukon gold potatoes 

1 tsp salt

1/2 tbsp paprika

1/2 tbsp basil

3 tbsp garlic(minced)

1 can of coconut milk (I used light Thai kitchen)

1 can of coconut cream (5.3 fl oz)

1 1/2 tbsp tomato paste

1 tsp  salt 

3 tbsp coconut flour

3 tbsp almond flour

With a food processor or mandolin slice your potatoes

Take a 9x 13 pyrex dish or whatever baking pan you have

and oil it

Put one half of your sliced potatoes in layers in the pan it till it is covered evenly, set aside

Make sauce by:

Put the rest of your ingredients above in a pot slowly and in order bring to a boil while whisking each ingredient in

 

Pour half of your sauce on top of your layered potatoes

Take the rest of your potatoes and layer them on top of sauce

Pour the second half of your sauce on top 

 

Bake for 1 hr at 350ºF

Let set and cool for 10 minutes 

 

 

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