You’d never know these are dairy free. They are so delicious, we barely have leftovers.
Potatoes, enough to fill a 9x13 dish *Feel free to peel the potatoes, but depending on the kind you can get away with not peeling them.
8 cups chicken broth (or 2 tetra packs)
1 or 2 onions depending on size *this is essential to taste, never leave out.
2/3 cup dairy free butter
2/3 cup gluten free flour (I love Pamela’s)
Salt, pepper and paprika to taste.
2 cups white wine
Slice potatoes evenly.
In a shallow, well-greased 9x13 Casserole dish, layer sliced potatoes and sprinkle onions. Season each layer with salt, pepper and paprika between each layer. (we love smoked paprika)
In a large saucepan or wok melt butter over medium heat. Stir in flour until well blended. Whisk in HOT chicken broth and wine gradually.
5. Cook constantly stirring until it boils and thickens.
6. Pour sauce over potato casserole and sprinkle with paprika, and cheese to taste.
7. Bake uncovered at 350 degrees for about 1.5 hours or until potatoes and tender and golden brown.
Cooking Note: The thickness of the potatoes corresponds with how long the dish needs to cook.
1. If you ladle in hot chicken broth and wine, one at a time, and wait till it thickens, it will take way less time to thicken.
2. The sauce doesn’t thicken while cooking, so make sure it’s a good consistency before continuing.
My two cents:
Acronym: GDF = Gluten and Dairy Free.
Who here misses scalloped potatoes?
Show of hands?
Cause I know I sure did when I first became GDF. Growing up, scalloped potatoes were a staple at any family gathering. And I didn’t find making it with coconut milk rewarding.
I was super skeptical the first time I came across a blog post about using chicken broth instead of milk. But, I tried it anyway, because I really missed scalloped potatoes.
Since then, I have taken the recipe and ran with it, adding garlic, wine, and tweaking it here and there to make it perfect.
My husband suggested adding the wine, and I am forever grateful. It smells amazing when baking, and tastes even better.
Let me know how you like the recipe and if you come up with any tweaks of your own.
Substitutions don’t have to take away from the flavour, they can enhance it.
*Thoughts from someone who eats dairy and gluten