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.