Here is another fantastic recipe from Food Intuitive and Chef Gail Blair.
Smoked Gouda Gratin Potatoes 8 servings
Gluten free, dairy free and all plants!
2 ½ pounds russet or Yukon gold potatoes, cut into ¼-inch thick slices
⅓ cup nutritional yeast*
2 tablespoons tapioca flour
1 ½ teaspoons sea salt
½ teaspoon white pepper (or less – I like it a little spicy)
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika powder
2 ½ cups unsweetened So Delicious coconut milk drink
1 teaspoon raw, unfiltered apple cider vinegar
½ teaspoon Dijon mustard
6 slices of butter, about a teaspoon each (omit for the vegan version)
Grease a 9 x 13 baking dish with butter (olive oil for the vegan version). Preheat the oven to 350 degrees. Arrange the potato slices evenly in the pan (it's okay to overlap them).
In a medium mixing bowl, combine the dry ingredients and then stir in the milk, vinegar and mustard. When everything is well mixed, pour the sauce evenly over the potatoes.
Place butter slices about every 3 inches on top. Bake for about 1 hour or until potatoes are fork-tender. Serve hot.
This is as cheesy as it gets. I swear no one will ever know!
*2 tablespoons of nutritional yeast contains a whopping 8 grams of whole protein and is a good source of B-12, making it a vegan's best friend.
Note: If you want a traditional scalloped potato dish, simply omit the smoked paprika and mustard.
Other ideas: Melt 3 tablespoons of butter (use plant-based butter for the vegan version) in a large pot and add the ingredients for the sauce. Let the sauce simmer until it just begins to thicken. Place slightly uncooked gluten-free macaroni (Ancient Grains Corn and Quinoa is my favorite) in an 8×8 baking dish or casserole dish. Pour the sauce evenly over the noodles. Top with gluten-free seasoned breadcrumbs and grated vegan cheese (or some sharp cheddar for vegetarians). Bake at 350°F until just bubbly around the edges, about 25 minutes.
Pour the sauce over steamed vegetables such as broccoli and cauliflower. A healthy way to get the kids to eat their veggies!
Vegan smoked Gouda gratin potatoes
I also encourage you to listen to my podcast with Gayle as you may find it fascinating and helpful 😊
Food Intuitive Gail Blair – What does your body say? – LTYG Podcast
I particularly like this recipe because it doesn't use vegan cheese, which many of you may not tolerate well. If you grew up eating dairy products, you undoubtedly have a craving for creamy and cheesy foods.
And this recipe is convincing!
Discover more gluten-free recipes on our website:
Jini Patel Thompson is an internationally recognized expert in natural healing for digestive diseases. She healed herself from widespread Crohn's disease and has been medication and surgery free for over 25 years. Jini has appeared on numerous podcasts, TV and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to heal their colitis, Crohn's disease, diverticulitis and irritable bowel syndrome (IBS) using all-natural methods. Her books on natural healing of digestive diseases have been sold in over 80 countries worldwide. Jini is married and has three children, nine sheep, 11 horses, a cat and three dogs.
