I should start with saying I absolutely love potatoes. Ok, now that I got that off my chest we will move onto discussing my recipe for Dairy and Gluten Free Scalloped Potatoes. Truth be told, we are a divided group in my house when it comes to dairy free milks. I was in need of a creamy potato dish to go with the dinner I was preparing, but we had just done mashed potatoes...
The next factor I had to deal with is that I didn't want to use a weird milk in my scalloped potatoes. I started to think about flours I use to thicken various things. My first thought was hummus which I think would be delicious, BUT not something I always have on hand. I DO always have water (or vegetable stock) and chickpea flour in the house though. So, that's what I used.
This was a complete blind taste test for the boys. I didn't say a word, just served up dinner. They were so full of compliments I knew I had to share this one with you all. These potatoes are soooo creamy, sooooo delicious and sooooo easy to make! I promise, you won't be disappointed with this one.
Dairy and Gluten Free Scalloped Potatoes
- 1 1/2 lbs Yukon Gold Potatoes; baked and sliced
- 1 Medium Onion; sliced and sauteed
- 2 cups Vegetable Broth or Water
- 1/4 cup Garbanzo Bean Flour
- 1 tsp Season Salt
- 1/2 tsp Garlic Powder
- 1/4 tsp Turmeric
- 1/4 tsp Smoked Paprika
- Pepper to taste
- Paprika for topping
- Freshly Chopped Parsley for topping
Preheat the oven to 400°. Spray or coat a 9 inch cast iron skillet (or baking dish) with olive oil.
Layer potatoes in your dish. Evenly distribute sauteed onions over the layered potatoes.
In a medium sauce pan, place the broth, chickpea flour, season salt, turmeric, garlic powder, and pepper. Whisk to combine. Heat the mixture on medium heat; whisking occasionally until thickened. This will take about 5-10 minutes.
Pour the thickened broth evenly over the potatoes. Sprinkle with paprika. Bake for 15-20 minutes or until browned and bubbly. Garnish with fresh parsley.