Allergy-free scalloped potatoes



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SCALLOPED POTATOES (GF, DF, EGG, SOY, PEANUT/TREE NUT FREE, TOP 8 FREE, VEGAN)

INGREDIENTS • 3 tablespoons olive oil • 1/4 cup gluten free flour (I use Cybele Pascal's recipe) • 1 and ¾ cups chicken broth or vegetable broth if vegan • 1/4 cup egg-free/vegan mayonnaise • 1 tsp teaspoon salt, plus more for topping • 1 tsp garlic, or two cloves • 5 small-medium potatoes--thinly sliced • 1 onion, chopped finely • 1 green onion or chives, for garnish

1. Stir the oil, flour, broth, mayonnaise, onion, salt, and garlic in a large bowl. 2. Slice the potatoes paper thin. You can use a mandolin or food processor for this so they're even. 3. Add the potatoes to the bowl and stir well. 4. Grease a 9x9 pan and fill with the mixture. 5. Sprinkle with additional salt, and if you prefer pepper and paprika (we can't do pepper or paprika). 6. Bake at 350 degrees Fahrenheit, uncovered so the top gets nice and crispy, for 60-80 minutes, or until potatoes are tender and done. Garnish with green onion or chives.

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