Potatoes au gratin


I LOVE cheesy potatoes! but the dairy is a big problem! so I made this with goat dairy. I also lowered the calories and fat content by adding veggie puree and watering down the milk a little. You could lower it more  by using a lower fat cheese. The original recipe for 1/4 of the dish (which I would find hard to eat that much of this!) was 27grams of fat, the way I made it was 13grams of fat.

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

salt and pepper to taste

3 tablespoons vegan butter

3 tablespoons rice flour

1/2 teaspoon salt

1 cups goat milk (watered my down a little)

1 cup of pureed veggies (I used cauliflower)

1 1/2 cups shredded goat cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the rice flour and salt, and stir constantly with a whisk for one minute. Stir in milk and puree. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Take off the foil for the last 15 min for a nice crust on top.
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