This recipe is from the book Wheat-Free Recipes & Menus by Carol Fenster, Ph.D. and was featured in the Food Allergy Field Guide by Theresa Willingham, which the author describes as “A Lifestyle Manual for Families”. The result is a popular and tastily indulgent side dish made Allergy Friendly.
This recipe makes 4 servings.
4 medium russet potatoes (peeled, sliced)
¾ teaspoon onion salt
¼ teaspoon white pepper
1 tablespoon onion flakes
1/8 teaspoon ground nutmeg
½ teaspoon dried mustard
1 tablespoon canola oil
2 tablespoons potato starch or sweet rice flour
2 cups soy or rice milk
1 tablespoon Parmesan cheese (cow, rice or soy – optional)
Paprika for garnish
Preheat oven to 350 degrees.
Toss potatoes with salt, pepper and onion flakes in 11/2 quart casserole or baking dish.
Shake remaining ingredients in a screw top jar and pour over the potatoes.
Sprinkle with paprika.
Bake for 1 hour or until browned.