Not Your Grandma's Potatoes

Ben's grandma has a recipe for DELICIOUS au gratin potatoes. But they contain a lot of dairy and wheat. So I created a recipe for gluten and dairy free au gratin potatoes. Although, since they don't have cheese or breadcrumbs on top, I guess they aren't technically au gratin potatoes anymore. 

I used a combination of canola oil, tapioca starch and coconut milk to make the white sauce. And I topped them with dry minced onions and cooked crumbled bacon. They definitely are not Ben's grandma's potatoes, but they are delicious in their own right. These can easily be vegan if you just leave off the bacon. They have a nice coconut flavor and the bacon on top adds a nice salty crunch. 

Even Tommy liked them, and he usually spits out any white potatoes. 

Not Your Grandma's Potatoes

2.5 lbs red potatoes
4 strips cooked and crumbled bacon
13.5 oz can full fat unsweetened coconut milk
2 Tbsp dry minced onion
2 Tbsp canola oil
2 Tbsp tapioca starch
1/2 tsp dry rosemary
1/2 tsp black pepper
1/4 tsp salt

1. Preheat oven to 350°F.
2. Place the potatoes whole in a large pot of cold water. Bring to a boil and boil for 20-30 minutes until the potatoes can just be pierced with a fork. Drain and set aside.
3. In a small saucepot, heat the canola oil on medium heat. Whisk in the tapioca starch. Add the coconut milk, rosemary, pepper and salt and whisk. Simmer until thickened.
4. Dice the potatoes into small cubes. 
5. In a 9 x 9 baking dish, combine the potatoes and white sauce.
6. Top with the minced onion and bacon.
7. Bake for 25 minutes. Serve warm.