Cooking with food intolerances

Scalloped Potatoes January 11, 2011

I missed scalloped potatoes when I went off dairy, gluten, soy, and corn, but nobody else in the family did! They didn’t even like the real stuff, so I only had to please me.

1 Vidalia onion, thinly sliced

2 Tbs. coconut or olive oil

4 Tbs. palm shortening

4 Tbs. sweet potato starch or sorghum flour

1 1/2 tsp. garlic powder

1/8 tsp. cayenne pepper

1 tsp. sea salt

2 c. original rice milk or almond milk

6 medium red potatoes, thinly sliced

Caramelize the onion in the coconut or olive oil. To make white sauce, combine palm shortening, sweet potato starch or sorghum flour, and spices in saucepan. Let bubble. Add rice or almond milk slowly. Let thicken and boil for one minute. Layer half of potatoes in casserole dish, then half the onions, then repeat. Pour white sauce over all. Cook in preheated 350F oven for 1 hour covered, then 30 minutes uncovered. Enjoy!


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