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Scalloped Potatoes Au Gratin (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 12/31/2014 - This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees.
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1½ cups heavy cream
- 1¼ cup grated Gruyere cheese, plus more for broiling
- ½ cup grated Parmesan, plus more for broiling
- ½ tablespoon butter
- 2 bay leaves
- 2 sprigs fresh thyme, plus more to finish
- 3 garlic cloves, chopped
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper
Heat the oven to 350 degrees F.
Wash and slice potatoes and put into a large bowl.
In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper.
While the cream heats up, use butter to grease a casserole dish.
Use a fork or slotted spoon to remove the bay leaves and thyme.
Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes.
Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix.
Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in.
Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top.
Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves.
Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender.
Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.
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