Last week we had leftover pork, so I experimented with making an old family recipe, scalloped potatoes, dairy free and gluten free. It was a hit!
The kids have already asked if they can have it again next week, and even better, it’s a fairly frugal recipe.
Scalloped Potatoes (Dairy Free, Gluten Free)
6 TBSP dairy free butter
1/2 cup brown rice flour
4 cups bone broth (I prefer homemade using this recipe)
1/2 cup rice milk
2 cups chopped pork (ham or leftover meat)
5 potatoes, peeled and sliced thinly
Preheat the oven to 350 degrees
In a large skillet, melt the butter over medium low and then add the flour. Stir until combined.
Slowly add the broth, making sure there are no lumps. When the sauce is smooth, gradually add more broth until it’s all incorporated.
Add 1/2 cup rice milk
Stir until the mixture comes to a boil and then stir constantly until it is thickened.
Set aside and peel and slice the potatoes.
In an 8 x 8 pan coated with non-stick cooking spray, place one layer of potatoes, using 1/3 of the potatoes you have available
Cover with 1/2 of the meat
Cover with 1/3 of the sauce, making sure the potatoes and meat are covered.
Repeat with another layer.
Finally, top with the last 1/3 of the potatoes and the rest of the sauce.
Cover with foil and bake for as long as it takes for the potatoes to become tender. (This will depend on the thickness of the potatoes, but typically 45 to 90 minutes.)