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Potato Non-Gratin




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Angie at the Gluten-Free Club


List of Ingredients




2 large Idaho potatoes, peeled and sliced 1/8-inch thick
2 large sweet potatoes, peeled and sliced 1/8-inch thick
1 1/2 cup coconut or other dairy free milk
2 tablespoon arrowroot
1 tablespoon salt
1 tablespoon roast garlic puree (blend minced garlic with the milk)
1/4 teaspoon white or black pepper
1 pinch nutmeg
1 tablespoon chopped rosemary
2 tablespoon GFCF margarine chopped & chilled

Recipe



Preheat oven to 400 °F.

Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan.

Combine the rest of the ingredients in a saucepan and bring just to a boil then pour over the potatoes while hot, until potatoes are almost covered.

Dot with margarine.

Bake for about one hour until potatoes are tender.