23849 Scalloped Potatoes Au Gratin (Gluten-Free) - Celiac.com
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Scalloped Potatoes Au Gratin (Gluten-Free)

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.

Photo: CC--I Believe I Can FryIngredients:

  • 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

Directions:
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.

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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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1 Response:

 
Lonna
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Jan 2015 7:59:29 AM PDT
Can't wait to try it....




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Wish I could give you a hug. Unfortunately I know how that feels with Neurologists, Internists, Endocrinologists, Rheumatologists, GIs..... I got so tired of crying my drive home after refusing yet another script for Prozac. I do hope your GI can give you some answers even if it is just to rule out other possible issues. Keep on the gluten and we are here for you.

It is too bad that so often a full panel isn't done. Glad your appointment got moved up and hopefully you will get a clearer answer from the GI. Do keep eating gluten until the celiac testing is done. Once the testing is done do give the diet a good strict try. Hang in there.

That makes sense...I cried with relief when I got my diagnosis just because there was finally an answer. Please know that you are not weak or crazy. Keep pushing for testing. It could still be celiac, it could be Crohns. Push your Dr's to figure this out. Best wishes.

Thank you all very much. I actually cried when I got the answer. I wanted an explanation that I could "fix." Now I'm back to thinking I'm just weak and possibly crazy. I know I'm not crazy, but you know.

From what I have read online there is about a 1-3% chance of getting a false positive for celiac disease from a blood test. Was it a blood test that you got done? It may be worth your while to get a biopsy or more testing just to confirm it. I know being gluten free is a pain but it is better than getting cancer or other auto immune disorders.