Sunday, April 19, 2020

Scalloped Potato Casserole Em Style





3 pounds of organic red potatoes peeled and shredded
1 small onion shredded or diced very small
2-3 tablespoons of fresh organic oregano leaves chopped
Salt
1/2-1 pound of cheddar cheese (white cheese that is annatto free)
1-2 cups milk
2 tablespoons extra virgin olive oil

Shred potatoes and onions to resemble hash browns. Oil the bottom of a 13x9 glass-baking pan. Spread the potato and onions in the pan evenly. Add oregano evenly throughout. Salt well… as the potatoes will soak up the salt and may need more than normal. Add milk over top. Shred the cheese and distribute evenly across the top. Bake at 350° on next to the bottom rack for about an hour or until the potatoes are softened and the cheese is browned. Let it set for a few minutes before cutting and serving. Enjoy!


Have a Happy, Healthy, Gluten Free day!

~Gluten Free Em~


Em Kennedy
Copyright 2020


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