Ingredients:
5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons olive oil (or butter/margarine)
1/3 cup rice flour (or 1/4 cup regular flour)
1 3/4 cups chicken broth
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika
Directions:
In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, combine the oil and flour until smooth. Gradually add broth, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender.
Review:
These were actually really good. They were creamy and almost had a cheesy flavor to them without all the dairy. I took them to my parent's house for Sunday dinner and there were no complaints. Since we had to go to church I put them in the crock pot on low for 5 hours, but my sister has tried the oven directions and said those work as well.
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