Wednesday, November 21, 2012

Allergy free scalloped potato and leek casserole recipe

  • 3 tbsp Nuttlex
  • 4-5 medium sized potatoes, peeled, sliced 5mm thick
  • 1 cloves garlic, crushed and diced
  • 1 large white or red onion, thinly sliced
  • 2 leeks, halved and sliced
  • 200g crumbled fetta
  • 2-2½ cups of half and half plain goat’s cheese and goat’s milk, blended until smooth
  • Salt and pepper, to taste

  • Preheat oven to 180°C.
  • Grease a large casserole dish with 1½ tbsp of Nuttlex.
  • Layer the bottom of the casserole dish with a third of the potato slices and top with a third of the leek.
  • 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.
  • Repeat by layering on a third of the potato slices and leek then sprinkling again with salt and pepper.
  • Layer on the remaining sliced onions, third of the garlic and half cup of the fetta.
  • Top the casserole with the remaining potato slices.
  • Pour over the half and half with remaining garlic mixed in.
  • Sprinkle over the remaining leek.
  • Dot the potatoes with the remaining 1½ 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 t he 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