Saturday, June 5, 2010

Scalloped Potatoes

Scalloped Potatoes
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Great as a side dish. The potatoes are creamy and have a subtle favour to compliment your main course.

6 medium potatoes, skins on and thinly sliced
4 tbsp sunflower oil
3 tbsp tapioca starch
1 tsp sea salt
1/4 tsp freshly ground pepper
2+ 1/2 cups rice milk
1 small onion, finely chopped
2 tbsp brown rice syrup (optional)

Optional: 1/4 cup crushed rice crackers or crushed crispie rice cereal

Preheat oven to 325 degrees F

In a small saucepan, over medium heat add the sunflower oil, sea salt and freshly ground pepper. Gradually stir in the rice milk, 1/2 cup at a time and add the brown rice syrup. When the rice milk is hot (not boiling), remove 4 tablespoons and put it into a small bowl or measuring cup. Blend in the tapioca starch and stir until completely combined and there are no lumps. Gradually whisk the tapioca mixture back into the sauce pan and cook over low heat, stirring constantly until the mixture is smooth and begins to bubble. Heat just to boiling and continue a gentle boil for about 1 minute, stirring constantly.

In a 2 quart casserole dish, greased with sunflower oil, arrange the potato slices in three layers topping each layer with 1/3 of the finely chopped onion, and 1/3 of the rice milk sauce.

Cover and bake until the potatoes are tender (about 1 hour). Let stand 5-10 minutes before serving.

Optional: Sprinkle the crushed rice crackers or rice cereal on top of the potatoes when you remove the casserole from the oven. This will keep the topping crunchy.

No comments:

Post a Comment