Scalloped Potato
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, DF, EF, SF, NF, V
Ingredients
6 medium potatoes
1 cup (250mL) rice milk*
1 tablespoon Nuttelex margarine, melted
2 tablespoons white rice flour*
Method
Preheat oven to 180°
Lightly grease a medium-sized oven-proof dish with Nuttelex
margarine.
Wash and peel potatoes and cut into thin slices.
Layer the potato slices into the greased oven dish.
Mix the rice milk, melted margarine and flour in a pot over low heat together
until texture becomes smooth, stirring constantly. Remove from
heat and pour over
the potatoes in baking dish.
Cover and bake in the oven for 60 minutes, removing the lid 10
minutes before the end of cooking to brown the top.
Remove from oven and serve immediately.
Handy Hints
Always nice to serve with everyday meals or great for BBQs as
a side dish.
* Check suitability of labelled ingredients.
Click the following links to view products in-store: White rice flour (gluten and wheat free)
Rice
Milks in-store (Under 'M' for Milk)
Click here to view
our e store...
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