Scalloped Potatoes (Gluten Free W/Dairy Free Option)

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READY IN: 1hr 10mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 5
    potatoes (fist-sized)
  • 5 -7
    green onions, sliced thin
  • salt & pepper, to taste
  • 12
    cup ham, diced (optional)
  • 2
    tablespoons margarine or 2 tablespoons butter
  • 4
    tablespoons cream soup (powdered, see Gluten Free Cream Soup Base (Powdered))
  • 14
  • 1 14
    cups chicken stock
  • 1
    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.)
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DIRECTIONS

  • Preheat oven to 375°. Grease a 2 1/2-qt casserole.
  • Peel and thinly slice potatoes and place in the casserole.
  • Add the green onions and toss to mix, seasoning with salt and pepper. If using ham, add it in with the onions.
  • 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.
  • This mixture will be as thick as canned cream soup. Add the milk and pour over the potatoes.
  • Bake for 1 hour, or until the potatoes are tender.
  • 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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