Simple Au Gratin potatoes
Lighter version of the traditional au gratin potatoes suitable for dairy free, gluten free diets (and Low-FODMAP)
Ingredients
- 2 large potatoes thinly sliced
- 1 cup rice milk or other plant based or dairy free milk
- 1 tablespoon gluten free flour
- 1/2 cup dairy free cheese or use coconut cheese
- 1-2 tablespoons butter or coconut butter (oil) or vegetable oil
- 1/4 teaspoon ground nutmeg
- salt & pepper seasoning
Instructions
To make the sauce
- Pour the milk into a medium size saucepan and bring to boil.
- Add the cheese and stir in.
- Whisk in one tablespoon of gluten free flour and add the seasoning, including the nutmeg.
- Carry on whisking until the mixture thickenes a bit.
- Pour over the prepared potatoes
To bake the potatoes
- Wash and slice the potatoes (with skin on or peel if you prefer potatoes without the skin). Slice to an about 5 mm thickness.
- Arrange in a domino effect in a round or square dish and pour the prepared sauce over it.
- Cover and place in pre-heated oven (min 180C) for about 50 minutes.
- Check that the potatoes are getting softer at 40 min or so.
- Uncover and bake for further 10-15 minutes to get nice golden crust on the top.
- Serve with your choice of a main course (e.g. roasted chicken etc.)
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