Gluten Free, Dairy Free Scalloped Potato Casserole
5-6yukon gold potatoes, peeled & sliced thin
1 Tbspghee or earth balance non dairy soy free spread
1 1/2 clow sodium chicken broth (sub vegetable broth for vegetarian)
1 teaspoontapioca flour
2 Tbspveganaisse, soy free vegan mayo
1/4 tspcoarse ground black pepper
·salt to taste
How to Make Gluten Free, Dairy Free Scalloped Potato Casserole
- Peel potatoes and slice thin. Chop or mince the onion. Set aside.
- In a small saucepan add the Ghee or Earth Balance and heat till melted. Add the chicken broth and pepper and bring to a boil. Mix 1 teaspoon of tapioca flour in about 2 tablespoon of water and mix until all blended (potato starch or rice flour might work but I haven't tried them). When the broth is boiling spoon small amounts of the tapioca mixture into the broth and whisk the entire time. When it thickens a little stop adding the tapioca mix. You will have to judge the thickness. Should be about the thickness of white sauce. Remove from heat and whisk in the Veganaise until well blended. Salt to taste.
- Grease a 8x8 inch pan or a pie tin or dish will work as well. Layer one layer of potatoes in the greased pan and sprinkle with a little of the onion. Spoon some of the chicken broth mixture over the layer. Add another layer of potato, onion and chicken broth until all ingredients are used. Sprinkle the top with paprika to add color to the casserole
- Bake in preheated 375 degree oven for 1 hour or until potatoes are cooked through. Enjoy!