Friday, March 2, 2012

Allergy free scalloped potato casserole recipe


Ingredients
  • 3 tbsp Nuttlex
  • 4-5 medium sized potatoes, peeled, sliced 5mm thick
  • 1-2 cloves garlic, crushed and diced (to desired taste)
  • 1 large red onion, thinly sliced
  • 1-2 tsp chilli (or flavour of your choice)
  • 2 1/2 – 3 cups crumbled fetta
  • 2 1/2 – 3 cups of half plain soft goat’s cheese and half goat’s milk (mix with a blender)
  • Salt and pepper
  • Dusting of paprika over the top


Method
  • Preheat oven to 180°C.
  • Grease a large casserole dish with 1 1/2 tbsp of Nuttlex.
  • Layer the bottom of the casserole dish with a third of the potato slices.
  • Sprinkle with salt and pepper.
  • Layer on half of the sliced onions, a third of the garlic and half a cup of the crumbled fetta cheese.
  • Layer on half of the chilli (or whichever flavour you choose).
  • Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper.
  • Layer on the remaining sliced onions, a third of the garlic, half a cup of the fetta, the remaining chilli.
  • Top the casserole with the remaining potato slices.
  • Add the half and half goat’s milk and goat’s cheese with remaining garlic mixed in.
  • Dot the potatoes with the remaining 1 1/2 tbsp of Nuttlex.
  • Cover the casserole with aluminium foil and bake in the oven for 1 hour.
  • After an hour, remove from the oven.
  • Remove the foil and sprinkle on the remaining fetta cheese.
  • Return to the oven for an additional 30-40 minutes.
  • Cooked when the potatoes are tender not mushy and the liquid is mostly absorbed.

No comments:

Post a Comment