……gluten, dairy and allergen free…..
Christmas is coming, and I am thinking about what to have for dinner. Ham is traditional in our house, along with au gratin potatoes. Unfortunately, these butter, milk and cheese laden gooey goodies are off limits for me. So I did my usual Google search for a dairy and gluten free version.
Some recipes eliminate the cheese entirely. Since I have my Go Veggie Cheese, this is not necessary. So the search continued. I found one cheese free recipe that had me scratching my head:
Gluten-free, Dairy-free Scalloped Potatoes and Onions
There is no need for cheese and cream with these Gluten-free, Dairy-free Scalloped Potatoes and Onions
5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons olive oil
3 tablespoons cornstarch
1 3/4 cups gluten-free chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon black pepper
In a greased 2 1/2 quart baking dish, layer potatoes and onion.
In a saucepan over medium heat, heat the oil, stir in the cornstarch until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 325 degrees F for 2 hours or until tender.
Ok, if you have ever used cornstarch you know you have to make what’s called a slurry of cornstarch and water and add to the liquid you are trying to thicken. Cornstarch is not flour-you can’t make a roux with it. If she did, I am not sure how… Maybe she meant flour????
Bake for 2 hours-ummm, I doubt that. You will probably have very dried out or burned potatoes.
I am guessing the author of this recipe did not test it. Is she really gluten free? Or is she trying to jump on the bandwagon? I have never posted a recipe I have not tried whether it is a flop or not. I am posting this recipe to prove a point-don’t believe everything you read even if the poster states they are gluten free…..if it doesn’t make sense, move on. There are literally millions of recipes out there, and there is one that will fit your needs.
What really gets my goat is that if someone with very little cooking skills would read and make this recipe they would have no clue that there are serious mistakes here. They would be really upset if they had family coming and this dish turned out badly. Which is why you should always test a recipe before you serve it to company.
I found the following recipe which is the one I will be making:
Gluten-Free Au Gratin Potatoes 5 Yield: 6-8 Servings
Ingredients: 12 small potatoes, (3 lbs.) peeled or not peeled, and sliced about 1/8″ thick (enough to go about half way up the baking pan) 1 – 2 Tablespoons yellow onion, grated or minced 1 1/2 cups cheddar cheese, shredded (or cheese substitute*) Olive oil spray for layering 3 Tablespoons butter (or butter substitute such as Earth Balance spreads) 1 1/2 cups low fat milk + 1/2 cup half & half; or 2 cups whole milk; or 1 cup non-fat milk …
Read more at glutenfreerecipebox.com/au-gratin-potatoes/ © Carla’s Gluten Free Recipe Box
This poster went the extra mile and listed possible substitutes. And it was obviously tested. I will post on how this turned out after Christmas.
The only thing I can say here is check everything: Google is your best friend! If it sounds wrong, it probably is. Go with your gut and you can never go wrong.
And may all your Christmases be-allergen free!