Monday, April 7, 2014

Scalloped Potatoes

4–5 potatoes,sliced
2 T. butter, ghee, or allergy-free margarine 

2 T.cornstarch
1 1⁄4 c. milk or coconut milk 
11⁄4 t.salt
dash of cayenne pepper or chili powder, or to taste

Make white sauce by melting the butter in a pan. Add cornstarch, salt, and then milk or coconut milk. Cook until thick. Pour potatoes in a casserole dish or pan. Pour the sauce over the potatoes and bake at 350 degrees until potatoes are done, about 1 hour.

If you want to get done in a hurry, bring the potatoes to a boil or steam the potatoes for 15 minutes while making the white sauce. Then cook the scalloped potatoes for 20 to 30 minutes. 

Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!

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