Thin sliced potatoes with a creamy homemade sauce are a great compliment to any meal. As a bonus, this recipe is gluten free!
Recipe Source: Sustainable Cooks
Ingredients
4 Tablespoons butter (divided) plus more to grease the baking dish
1 Tablespoon cornstarch
3 garlic cloves, finely minced
1 12-ounce can evaporated milk
5 cups thinly sliced Yukon Gold potatoes, peeled (about 2 - 3 pounds)
1/2 cup white onion, thinly sliced
1 1/2 tsp. salt, divided
1/2 tsp. pepper
1/4 tsp. smoked paprika
1/2 tsp. dried thyme
INSTRUCTIONS
Preheat oven to 375 degrees.
Butter a 9x13 inch glass baking dish.
In medium saucepan, melt 2 Tablespoons butter over medium-low heat. Stir in garlic and cook for about 2 minutes.
Sprinkle cornstarch over the butter and whisk to form a paste. Cook for approximately 3 minutes, stirring constantly.
Slowly pour in the milk, whisking to incorporate. Increase temperature to medium and bring the milk mixture to a near boil for 2 minutes, whisking constantly.
Layer half of the potatoes and half of the onions in the bottom of the baking dish. Sprinkle with half of the salt, pepper, thyme and smoked paprika. Dot with 1 Tablespoon butter, cubed. Pour 1/3 of the milk mixture over the potatoes.
Layer with the rest of the potatoes, onion, salt, pepper, smoked paprika and thyme, cubed butter and milk mixture.
Cover tightly with foil and bake for 35 minutes. Spray the underside of the foil with cooking spray to present sticking.
Uncover and bake until potatoes are browned, about 30 more minutes.
Note: this dish can be made dairy free by substituting almond milk for the evaporated milk and dairy free butter for the butter.