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Scalloped Potatoes

Dairy free & gluten free scalloped potatoes. You won't miss the cheese or the calories with this dish. What is Alpha-gal?

Servings: 10     Prep time: 30 min     Cooking time: 1 hr
    Ready to eat in: 1 hr 30 min
Utensils: large oven proof baking pan or lasagna pan

Scalloped Potatoes
3 to 4 lbs russet potatoes - peeled and sliced
2 small onions - sliced
can roasted red peppers - diced
cup celery - chopped
cup rice milk
cup Earth Balance butter
1 clove garlic - minced
1 tab potato starch
2 tab cashew butter or peanut butter
tsp sea salt
tsp chili powder
1 tsp basil
1 cup broccoli - cut into small flowerets
2 tab olive oil
Sea salt & fresh ground popper

Directions

Slice and dice the potatoes, onions, celery and red peppers. Layer the potatoes in about 3 or 4 layers mixing some of the celery, peppers and onion between each layer. Sprinkle a little sea salt and pepper on each layer. Next mix the rice milk with the butter, garlic, potato starch, cashew butter and spices. Microwave enough to melt the butter and soften the cashew butter. Whisk until it is all dissolved. Pour over the casserole and bake 45 min at 350 F. Toss the broccoli with the olive oil and some salt and pepper. Spread evenly over the hot casserole and cover with foil, return to the oven for 15 more minutes.

Alternative Recipe Ideas

  • Peas, carrots or green beans mixed in go well with the flavor for a vegetable potato casserole.
  • Cauliflower flowerets mixed in with the potatoes is a very tasty alternative.
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