Trust me...you will think these actually have a wonderful cream sauce on them! (Add some diced ham and it can be a main dish.)
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Gluten-Free
Servings: 6
Author: Rachel
Ingredients
4Tbspcoconut oil
2 1/2lbsred potatoesskins on or off (your choice)
1largewhite onionchopped
1/4cupgluten-freeall-purpose flour
1 14-ozcan of chicken broth
3Tbspgluten-free mayonaiseI use Trader Joe's
1/2tspsaltor to taste
1/8tspblack pepperor to taste
Paprika
Instructions
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Slice potatoes about 1/4-inch thick; place in bowl of cold water so they won't turn brown.
Melt 1 Tbsp coconut oil in saucepan over medium heat. Add the onions and saute until they are tender and translucent, about 5 minutes.
Layer the potato slices and cooked onions in your prepared baking dish.
Using the same saucepan, melt the 3 Tbsp of coconut oil and whisk in the flour until smooth.
Gradually whisk in the broth. Add the mayonnaise, salt, and pepper and continue to whisk until sauce is thick and bubbly (looks like a thick cheese sauce).
Pour the sauce evenly over the potatoes.
Sprinkle paprika lightly across the top of the dish.
Cover and bake for 1 hour.
Notes
Recipe adapted from "Go Dairy Free" cookbook by Alisa Marie Fleming.