My client recently asked for a delicious and Fit “Corn Flake Potato Casserole” recipe for her son .. So her wish was my command with this gem!
Ingredients:
1/2 onion, chopped
3 cloves garlic, minced
1 ½ cup vegetable broth
7 medium red potatoes, peeled and thinly sliced into 1″ rounds
1 cup coconut creamer (you can use cashew milk too)
1/4 cup nutritional yeast
3 tablespoons almond flour
1 teaspoon creole seasoning
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1 tablespoon fresh green onions
HERBED CORN FLAKE CRUMBS
1 cup Gluten Free Corn Flakes
2 tablespoons rosemary
3 garlic cloves, minced
Directions:
In a large pan over medium-high heat, add the onions and garlic along with ¼ cup vegetable broth, and cook until soft and translucent, about 6 to 8 minutes. Add more broth ¼ cup at a time as necessary to prevent burning, then remove from heat.
In a blender, add the onion and garlic mixture as well as parsley, basil, and creole.
Blend on high until completely smooth.
Preheat oven to 400F.
Wash and slice the potatoes into 1/4” slices.
Mix the nutritional yeast, creamer, and almond flour in a small bowl and pour over the potatoes.
Organize the potato slices vertically along the side of the dish, and repeat until tightly packed.
Pour any excess cheese mixture over.
Cover tightly with foil and bake for 35 minutes. Remove foil and bake for another 20-25 minutes, or until the potatoes are fork tender.
While potatoes are baking mix corn flake crumbs together with the garlic and rosemary and set aside.
Remove from oven, sprinkle the corn flake crumbs, and over the top, then bake another 25 -30 minutes or until golden brown.*
Let stand for 10 minutes, garnish with green onions.
Enjoy!
Fit Chic