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Scalloped Potatoes

large pyrex bowl with scalloped potatoes

This is the first time I've ever made scalloped potatoes, and they were easy and awesome.
I received some organic red potatoes from my CSA and wanted to make something special with them Scalloped potatoes make a beautiful presentation and are creamy and delicious. They were the perfect choice.

This recipe does require that you slice the potatoes very thin.
I was able to slice the potatoes very thin in just minutes using an inexpensive Mandolin Slicer ( kitchen gadget- about $ 15)  that I've had sitting in my closet and have been wanting to try.


slices of potatoes next to a mandolin slicer


 I wish I had started to use it a long time ago; It's the easiest tool I've ever used. I sliced 3 pounds of potatoes in perfect thin rounds in just minutes. I used these thin rounds to line a Pyrex pie pan to make the scalloped potatoes.

scalloped potatoes and shredded cheese


If you don't have one of these little slicers, I recommend it highly that you get one.
I bought this one:

Super Slicer Mandoline Slicer - All Purpose 5 in 1 Mandolin Slicer with Free Bonus Waffle Blade

You can easily and quickly slice just about any kind of vegetable into thin consistent slices with it . It is truly a great time saver. Honestly, I don't believe you can achieve the uniformity and thickness/thinness of slicing vegetables without one. It's worth the minimal investment especially if you want to make scalloped potatoes.

Scalloped potatoes make a great gluten free side dish any time of the year.

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15 minutes
Bake Time:  50 minutes
Temperature: 375 degrees

Ingredients: 
5 medium/large red potatoes, sliced thin
2 ounces of butter
1/4 cup of coconut flour ( or any GF flour)
2 cups of almond milk ( or 1 cup of almond milk and 1 cup heavy cream)
1 cup of chopped onions, sautéed
1 and 1/2 cups of shredded Parmesan cheese


Directions: 
Preheat oven to 375 degrees.
Sautee the onions until soft in a skillet and set aside.
Slice potatoes and line them in a pyrex pan with the slices and set aside. Make a roux of the butter and flour by slowly melting the butter and whisking in the flour. Then add the milk and sauteed onions and continue to whisk. Pour the milk and onion mixture over the potatoes. Cover with the Parmesan cheese and bake at 375 for 50 minutes.




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