Wednesday, April 6, 2011

Gluten Free Wednesday: Scalloped Potatoes

Happy Gluten Free Wednesday! 

I love potatoes.  You've got to know that by now.  And I love sauces too.  Potatoes and sauce together - yum!  My mom used to make scalloped potatoes all the time when I was growing up and I loved them.  What's not to love though - creamy, smoky goodness from the bacon (or in our case, tempeh bacon).  When my mom makes it, she cooks bacon, then removes the cooked bacon from the pan, leaving behind all of the bacon drippings (not the most appetizing thing to think about, but I know it gives her dish a ton of flavor).  She then sautes her onions and makes her sauce using the bacon drippings,  adding her milk, cheeses and other flavorings, heats them up, pours them over thinly sliced potatoes and cooks them in the slow cooker.  I took the same idea here, cooking the tempeh bacon in some oil, then cooking the onions in the same oil and making my sauce.  It was amazingly delicious and flavorful.  I made this in kind of a lazy mans way though, simply because of the time constraints of baking and cooking within the same day.  I have made this so many times now and am always happy to have it. 

Scalloped Potatoes:

Bowl of Scalloped Potatoes with Tempeh Bacon on Top


12 small potatoes, peeled
1 large onion, small diced, about 2 cups
1/3 cup canola or other no-taste oil
2/3 cup sorghum flour
7-8 cups unsweetened soymilk
4 oz. cooked tempeh bacon, chopped, about 3/4 cup
1 tablespoon liquid smoke, or additional to taste
1 tablespoon + 1 teaspoon sea salt
1/2 teaspoon black pepper

1.  Place whole peeled potatoes in a large pot filled with lukewarm water.  Turn the heat on medium-high and cook just until potatoes are barely tender.  Drain and allow to cool slightly. 
2.  In the meantime, begin preparing the sauce.  In the same pot, add the oil over medium heat.  Once hot, add the onions and cook, stirring frequently until fragrant and just beginning to color.  Add the flour and whisk, stirring to coat in the oil.  Allow the flour to toast for a couple minutes, whisking periodically. 
3.  Pour in 2 cups of soymilk and whisk immediately.  It should thicken very quickly.  Add 2 more cups of the milk and again whisk immediately.  It will again thicken pretty quickly.  Add the remaining 3 cups of milk - the sauce will be pretty thin now.  Keep an eye on it, whisking periodically - it will thicken as it cooks.  Add half of the tempeh bacon, the liquid smoke, salt and pepper and whisk to combine.
4.  While the mixture is cooking, slice all the potatoes into slices about 1/4-1/2" thick.  Set aside until the sauce is ready. 
5.  Continue whisking until the flour is all the way cooked and the mixture is nice and thick.  Stir in the potatoes and season to taste.
6.  Ladle potatoes into bowls and top with the remaining tempeh bacon.  Serve.

Giant Pot of Scalloped Potatoes!



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