Vegetable Recipes - Potato Gratin

3 medium russet potatoes, peeled and thinly sliced
2 teaspoon chopped fresh thyme or 1 teaspoon dried
¼ teaspoon white pepper
¼ teaspoon garlic salt
3 tablespoons grated Parmesan cheese or soy alternative
1 tablespoon sweet rice flour
1 cup gluten-free bread crumbs, homemade Plain Bread Crumbs
2 tablespoons unsalted butter or buttery spread,
such as Earth Balance, chopped into pieces, or canola oil
¾ cup 1% milk (cow’s, rice, soy, potato, or nut)

1. Place a rack in the middle of the oven. Preheat
the oven to 375°F. Generously grease a 1-quart baking dish.
2. Layer half of the potatoes in the baking dish.
Sprinkle the potatoes with half of the Parmesan
cheese, half of the sweet rice flour, and half of
the bread crumbs. Layer the remaining half of the
potatoes on top and sprinkle with the remaining
cheese, flour, and crumbs. Dot with pieces of
butter. Pour the milk over the top. Cover with an ovenproof lid or foil.
3. Bake 40 minutes. Remove the cover and
bake another 15 minutes or until the potatoes
are tender and the top is golden brown. Serve immediately.


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