Tuesday

Potatoes! Happy Gluten Free Thanksgiving!


I usually just cook the potatoes and mash them with butter, salt and milk (Lactose free milk and margarine if my oldest son is home).
But if I'm feeling fancy, I might make scalloped potatoes.
Yes, potatoes are naturally gluten free, but the boxed scalloped potatoes contain gluten and most of the cream of something soups contain gluten, so you really have to think before preparing your gluten free food.  Fortunately, this is easy and wonderful.

8 potatoes sliced thin - you don't have to peel them.
1 can Progresso creamy mushroom soup - which is gluten free.
1  1/2 onion
a few sprinkles (very light) of garlic salt.  Check the label on this, it may contain wheat.
10 slices american cheese or 1/2 cup cheddar cheese. 

Layer in 13 x 9 pan and bake 1 hour at 400 degrees.

Cover with foil. 

Bake at 375°F for approximately 1 hour or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.  

Other veggies can be prepared as long as they don't contain any toppings made with wheat products.  Casseroles are notorious for their cracker toppings!  

What about some nice corn on the cob?  

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