![]() ![]() You can even make this scalloped potatoes recipe ahead of time! Prepare and bake as the recipe below states. Thank you, shelf cooking! Mixed cheese, mozzarella, and parmesan are all delicious as well. The recipe calls for cheddar cheese, but you can make this with pretty much any type of cheese! No need to run to the store if you have some other cheese in your fridge. And if you run out of milk, no worries! Just substitute with half and half or heavy whipping cream to reach the amount that you need. This will keep it from separating when it's in the oven. When you're making the cheese sauce, make sure that you don't allow the milk to boil! Remove it from the heat when it's just starting to simmer. In your prepared casserole dish, place half the sliced potatoes.The key to making this delicious recipe is in slicing the potatoes as thinly as possible! They'll cook quicker and you won't get a big ‘ole chunk of plain potato when you're eating it.Remove from heat and stir in 1 cup of your shredded cheddar cheese.Cook on medium low until smooth and lightly simmering, stirring occasionally (about 3-4 minutes).Stir in the low-FODMAP, GF flour, then whisk in the milk, and add the salt, pepper and cayenne (if using).Place a saucepan over low heat, and melt butter with infused oils.Preheat oven to 350 F and grease a large 1.5 quart casserole dish (different dimensions will work, but approximately 8 x 8, 9 bx 9 or 10 by 7).Baking spray or vegetable shortening for greasing.If you want even more scallion flavor, mix some of the tips into the cheese sauce when simmering.Fresh parsley and green scallion tips, for garnish.If you buy prepackaged shredded cheese, check ingredients to ensure no onion or garlic are added.1 & 1/2 cups (120g) grated sharp cheddar cheese divided into 1 cup and 1/2 cup.1 & 1/2 cups low-FODMAP milk (such as lactose-free or almond milk).3 tablespoons low-FODMAP, gluten-free rice flour, potato flour or all-purpose LF flour.You CAN have garlic and onion on the low-FODMAP diet in the form of INFUSED OILS! The oils do not absorb the FODMAP carbohydrates so they are fine to consume.I used a food processor to slice them about 1/8 inch thick.4 cups (about 2 lbs) thinly sliced Yukon Gold or Russet potatoes.Total time: 1 hour 20 min to 1 hour 35 min However, adjust to your personal tolerance if high fat food triggers your IBS. You should see my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!Īlthough this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients **using available FODMAP data at time of posting. Or check out over 475 more low-FODMAP recipes on the blog! IBS-friendly. ![]()
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