Many cultures use potatoes extensively in their cuisine in many different forms and using a variety of recipes that often differ by culture for the same dish. Scalloped potato casserole is often cited by many as a favorite. You can lower the Glycemic Index by using a mixture of white, gold, red, and purple* potatoes, with one sweet potato.
- 8 cups of potatoes, well-scrubbed or peeled, and cut into ¼ inch slices (be sure to peel the sweet potato)
- 2 medium white onions, minced
- 4 cloves garlic minced or 2 tsp prepared minced garlic
- 3 cups almond milk
- 3 Tbsp corn starch (I use organic nonGMO)
- 1 Tbsp chicken-style seasoning
- ½ tsp Himalayan salt
- ½ tsp pepper
- ½ cup sourdough bread crumbs, if desired
Spray one 9 x 13 OR two 9x9 inch glass casserole with coconut oil.
Place a layer of sliced potatoes evenly over the bottom of the casserole.
Distribute minced onions evenly over the bottom layer of potatoes. Place remaining sliced potatoes evenly on top of the onion layer.
Place 2½ cups almond milk in a saucepan over medium heat and bring almost to a boil. Dissolve corn starch in ½ cup of almond milk and slowly add to hot milk, stirring constantly with a whisk.
When thickened, pour milk mixture over potatoes in casserole dish(es).
Sprinkle sourdough breadcrumbs over the top, if desired.
Place covered casserole in oven preheated to 450º F. Immediately turn oven heat down to 350º and bake for 30 minutes. Remove covering and continue to bake for another 30 minutes until edges are starting to brown.
Remove from oven and allow to sit on a rack for 5 -10 minutes.
Cut into squares. Lift out with a pancake turner and place a serving on each plate. If you choose to spoon out, be sure to spoon out all three layers in each serving.
* Purple potatoes, native to South America, can be used like regular potatoes. They are especially rich in antioxidants. A serving of three small purple potatoes has 131 calories, no fat or cholesterol, 3 grams of protein, and 4 grams of dietary fiber.