Coconut Scalloped Tri-Color Potatoes. This Coconut Scalloped Tri-Color Potatoes makes any meal truly special. The coconut milk combines with the natural starch from the potatoes to create a creamy sauce without any work on your part. Gluten-free rugelach seemed like an oxymoron till a dear friend was generous enough to share her Aunt's favorite recipe.
Jean Layton Look at that rise and puffy crunchy edge to this classic pizza crust, now gluten-free.
When I diagnose a patient with celiac disease or gluten intolerance, one of the first foods mourned is pizza.
Well, as long as you don't count salt and pepper, and I never count those.
You can have Coconut Scalloped Tri-Color Potatoes using 3 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Coconut Scalloped Tri-Color Potatoes
- It's 1 13.5 ounce can of coconut milk.
- You need ½ teaspoon of salt.
- It's ½ teaspoon of pepper each , to taste.
I created this for a dairy allergic friend who had one of those big birthday events that overlaps the Fourth of July. The kind that brings together people. Later the potato slices in the prepared muffin cups. Drizzle any remaining butter and herbs from the bowl over the stacked potato cups.
Coconut Scalloped Tri-Color Potatoes instructions
- Preheat the oven to 350℉..
- Grease a 9x9 inch square glass dish..
- Slice the potatoes thinly. I use a mandoline for uniformity..
- Layer the potatoes into the pan, alternating yellow, red, blue..
- Combine coconut milk, salt and pepper..
- Pour the mixture over the potatoes in the pan..
- Bake for 45 minutes or till potato slices are tender..
- Broil for 2-3 minutes to brown the top..
Roasted Tri-Color Potatoes are a great rustic oven roasted potatoes recipe that your guests will swoon over. Roasted potatoes are delicious, and this recipe brings a bit of that farmhouse feel to your table. This is such a simple, yet hearty meal that is sure to complement any dish as a vibrant and delicious side. This is a great alternative to regular mashed or scalloped potatoes and works. Drain the potatoes and toss with olive oil, then spread in a single layer over the baking sheet.