Or all rotten potatoes, as my family likes to call them. The non-GF non-DF version is coming next week.
And yes, I know au gratin potatoes are supposed to have cheese in them. These are technically scalloped potatoes. I could have added goat cheese to them, but I can't stand the stuff.
Gluten-free Dairy-free Au Gratin Potatoes
4-6 medium potatoes (Yukon Gold or Red potatoes work really well)
3 c. rice milk (or unsweetened almond milk, or coconut milk)
1 t. salt
1/2 t. black pepper
1 t. dried onions
1/2 t. garlic powder
1 t. dried parsley
1/2 t. thyme
2 t. dried celery
1/4 c. cornstarch
1/2 c. cold water
Slice potatoes into 1/4" thick slices. Place in a saucepan, add warm water just until slices are covered. Bring to a boil. Reduce heat. Cover the pan and let simmer for 15-20 minutes, until potatoes are tender. Drain.
Meanwhile, pour rice milk into a saucepan. Add all the spices. Bring to a boil. Add cornstarch. Cook until thickened.
Arrange potatoes in a 2-quart casserole dish. Pour the sauce over the top. Bake at 350° for about 30 minutes, until it's hot and bubbly.