This recipe comes to us from Jay Berger

2 large Idaho potatoes, peeled and sliced 1/8-inch thick
2 large sweet potatoes, peeled and sliced 1/8-inch thick
1 ½ cup coconut or Darifree milk
2 tablespoon arrowroot
1 tablespoon salt
1 tablespoon roast garlic puree (blend minced garlic with the milk)
¼ teaspoon white or black pepper
1 pinch nutmeg
1 tablespoon chopped rosemary
2 tablespoon GFCF margarine chopped & chilled

Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1½ inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.

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