You don't need milk to make terrific scalloped potatoes! These favorites are good for those who need to keep dairy, eggs and/or wheat products out of their diets. Make sure that you use Yukon Gold potatoes -- they have a creamy texture all their own!
- 1/2 c. water
- 2 large white onions, sliced
- 2 bay leaves
- 1/2 tsp. dried thyme
- pinch of garlic powder
- 2 T. olive oil
- 2 1/4 lbs. Yukon Gold potatoes
Combine the water, onions, bay leaves, thyme and garlic powder in a large frying pan. Cover and simmer for 20 minutes, until onions are soft. Remove the bay leaves.
Using a slotted spoon, transfer the onions to a blender. Liquefy, gradually adding enough cooking liquid to make a light sauce or medium-thin gravy. Blend in the oil.
Peel potatoes and slice thinly into a large bowl. Pour the onion sauce over the potatoes, and stir to mix. Pour into an oiled 2-quart casserole or 9-inch square baking dish. Cover, and bake at 400 degrees for 1 hour.
- Yields: 6 servings
- Preparation Time: 1 hour and 45 minutes
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