GLUTEN FREE SCALLOPED POTATOESINGREDIENTS
- 3 tablespoons butter
- 1 cup minced white or yellow onion
- 4 large garlic cloves, minced
- 1/4 cup gluten free all-purpose flour
- 1 cup boiling water with 2 vegetable bouillion cubes dissolved into it
- 2 cups 2% milk
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves, divided
- 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
- 3 cups freshly-grated Emmi Le Gruyère AOP, divided
- 1/2 cup freshly-grated Parmesan cheese, plus extra for serving
- Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
- Melt the butter in a large sauté pan over medium-high heat. Add the onion, and sauté for 4-5 minutes until soft and translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the gluten free flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the vegetable stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, then whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Then remove from heat and set aside.
- Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with 1 1/2 cups of the shredded Emmi Le Gruyère AOP, all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 1/2 cups of Emmi Le Gruyère AOP cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
- Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme, flaky sea salt, and freshly ground black pepper Serve warm.