Spring Feasts

Dairy and Gluten Free Scalloped Potatoes These creamy, delicious potatoes are gluten and dairy free, and a perfect addition to your springtime celebrations! Yukon Gold Potatoes, caramelized onions and smoky spices mix with a creamy sauce made with Chickpea Flour. Note: To add a “cheesy” flavor, add ¼ cup Bob’s Red Mill ® Nutritional Yeast to the sauce at the end.

INGREDIENTS 1 ½ lb Yukon Gold Potatoes, baked, cooled and sliced 1 medium Onion, sliced and sautéed until caramelized 2 cups Vegetable Broth or water ¼ cup Bob’s Red Mill ® Chickpea Flour

1 tsp Seasoned Salt ½ tsp Garlic Powder ¼ tsp Turmeric ¼ tsp Smoked Paprika Pepper to taste Freshly chopped Parsley

INSTRUCTIONS • Preheat the oven to 400°F. Spray or coat a 9-inch cast iron skillet (or baking dish) with olive oil. • Layer potatoes in your dish. Evenly distribute sauteed onions over the potatoes. • In a medium saucepan, place broth, chickpea flour, seasoned salt, turmeric, garlic powder and pepper. Whisk to combine. Heat the mixture over medium heat, whisking occasionally until thickened. This will take about 5–10 minutes. • Pour the thickened broth evenly over the potatoes. Sprinkle with paprika. Bake for 15–20 minutes or until browned and bubbly. Garnish with fresh parsley. Makes 8 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS