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Potatoes Delmonico




Source of Recipe


Angela Lowry


Recipe Introduction


A casein free version of an old but elegant stand-by, this dish features a gluten free white sauce.


List of Ingredients




4 cups potatoes -- peeled and diced
2/3 cup chopped onions
2 tablespoons GFCF margarine or olive oil
1/4 cup GFCF flour
2 cups GFCF milk (I use almond)
1/4 cup fresh parsley -- chopped
1/2 teaspoon dill weed
1/8 cup ground pepper
1/2 cup CF mozzarella cheese - 'grated'

Recipe



Place potatoes in a large saucepan. Add water to cover. Cover and bring to a boil; reduce heat and boil gently 10 minutes or until tender. Drain and set aside. Preheat oven to 400 degrees.

In a medium saucepan, saute onions in margarine until soft. Blend in flour.

Gradually add milk; cook over moderate heat, stirring constantly, until sauce comes to a boil.

Remove from heat and stir in the parsley, dill weed and pepper.

Gently mix in the cheese and finally the potatoes.

Turn into a 2 quart baking dish. Bake, uncovered, about 25 minutes.

Serve hot.