Scalloped Top 8-Free Butternut & Potatoes
Perfect on any fall menu, butternut squash adds a delicious, colorful twist to traditional scalloped potatoes.
Makes: 6 servings
Free of: gluten and all top allergens
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- 3 1/2 cups unsweetened plain rice milk beverage
- 1/4 of yellow onion, peeled
- 1 bay leaf
- 3 tbsp + 2 tbsp dairy-free, soy-free buttery spread, divided
- 3 tbsp sweet white rice flour
- 1 tsp chopped fresh thyme
- 1 tsp salt, divided
- 1/8 tsp ground nutmeg
- Pinch white pepper
- 2 cups thinly sliced leeks (white and pale green parts only)
- 1 tsp minced garlic
- 1 1/2 lbs (4 large) yellow potatoes, cut into ⅛-inch slices
- 1 lb (1 small) butternut squash, peeled, quartered, seeded and cut into ⅛-inch slices
- 2 cups + 1/2 cup dairy-free cheddar-style shreds (such as Daiya), divided
- 1/4 cup allergy-friendly vegetable broth, adding up to 1/2 cup as needed
- Put milk beverage, onion and bay leaf in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 10 minutes. Strain liquid into a bowl; discard onion and bay leaf.
- Melt 3 tablespoons buttery spread in same saucepan over low heat. Add flour and cook for 1 minute, stirring constantly. Whisk in half of milk beverage until smooth. Add remaining milk beverage and thyme.
- Increase heat to medium-high and bring sauce just to a boil. Decrease heat to low and simmer for 15 minutes, stirring frequently. Remove from heat and whisk in 1/2 teaspoon salt, nutmeg and white pepper.
- Preheat oven to 400° F. Grease a 3-quart baking dish.
- Melt remaining 2 tablespoons buttery spread in a large skillet over medium-low heat. Add leeks and remaining 1/2 teaspoon salt and sauté until very soft, about 8 minutes. Add garlic and cook for 1 minute.
- Put potatoes, squash, leeks and 2 cups cheddar shreds in a large bowl. Add cream sauce and toss. If dry, add broth.
- Transfer mixture to baking dish. Cover and bake for 30 minutes. Evenly sprinkle with remaining 1/2 cup cheddar shreds, then bake, uncovered, for 30 minutes or until vegetables are tender and top is browned. Let cool for 15 minutes.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes