This recipe came from the gluten-free magazine Delight. If you've never heard of this magazine, I suggest checking it out [HERE] Not only do they have great recipes, they have tips on dining out gluten free and saving money when it comes to gluten free shopping. They even have a section in every magazine that highlights the gluten free goodness in a particular city. This magazine showcased all that Chattanooga has to offer for us gluties.
These potatoes were pretty great, too! Prep: 15 minutes Cook: 45 minutes Serves: 4
4 small Yukon Gold potatoes, washed, thinly sliced 1 Tablespoon butter 3 cloves garlic, finely minced 1/2 cup 1% low fat milk 1/2 cup light sour cream 1 cup low-fat shredded sharp cheddar cheese 1 bunch scallions, thinly sliced 1 Tablespoon flat leaf parsley, finely chopped 1 Tablespoon thyme, finely choppedSea salt, to tasteFresh ground black pepper, to tasteCooking spray
1. Preheat oven to 400 degrees. 2. Spray a small baking dish with cooking spray. Wash, dry, and slice potatoes. 3. Place sliced potatoes in microwave-safe dish and cover with damp paper towel; microwave on high for 5 minutes; flip potatoes and heat for additional 5–8 minutes, until potatoes are softened. Remove from microwave and set aside. 4. Melt butter in saucepan over medium heat. Add garlic and cook until garlic begins to caramelize, about 1 minute. 5. Add milk and cheddar cheese, stir until cheese is melted, remove from heat, and stir in sour cream, chopped scallions, and herbs. Add sea salt and pepper to taste; pour mixture over potatoes and bake for 30 minutes. 6. Cool for 10 minutes before serving.