Scalloped Potatoes - Dairy Free, Gluten Free

1

To prepare cream sauce place margarine, minced garlic, onion powder, salt and pepper into a sauce pan over med/low heat. Stir to combine as it melts.

2

Mix together some almond milk and chicken broth. Set aside.

3

Once margarine melts stir in some Bob’s Red Mill Gluten Free All Purpose Flour.

4

Stir to combine.

5

After flour incorporated gradually whisk in the almond milk and chicken broth mixture.

6

Turn heat to medium and stir occasionally until it comes to a boil.

7

Slice some onions and peel and slice potatoes. I use a mandolin for the potatoes.

8

Place a layer of potatoes in prepared 9″ x 13″ baking pan.

9

Follow with a layer of the sliced onion.

10

Then pour 1/3 of the cream sauce on top of the onions.

11

Repeat layers two more times ending with the cream sauce.

12

Cover the scalloped potatoes with tin foil and place in a preheated 350F oven for 50 minutes.

13

Remove tin foil and return to oven for another 45 minutes uncovered.

14

After 45 minutes if you want them browner on top put them under the broiler for a few minutes until desired doneness.

15

Serve.

16

Enjoy!