Gluten-free Herb Potatoes Au Gratin Recipe

By Sandy Kirby Quandt

Pilot fixed these delicious gluten-free herb potatoes au gratin, using Food Network, Pioneer Woman, Ree Drummond’s recipe. It was a huge hit!

  • 3 Tbsp butter (plus enough to butter casserole dish)
  • 1 medium onion, finely chopped
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Salt and Pepper
  • 8 oz. cream cheese, at room temperature, cut into pieces
  • 3 oz Parmesan cheese, grated (3/4 cup)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 Tbsp fresh thyme
  • 3 lb russet potatoes (about 5) peeled and sliced thin
  • Chopped fresh chives for serving.

Heat oven to 350 F. Butter a 3-qt shallow baking dish.

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Add the milk, cream, 1 tsp salt and 1/2 tsp pepper and bring to a bare simmer. Add the cream cheese and cook, stirring until melted, about 3 minutes.

Stir in 1/2 cup Parmesan.

Remove from the heat and stir in the parsley and thyme.

Layer 1/2 of the potatoes in the prepared baking dish and pour 1/2 of the milk mixture over the top.

Repeat layers. (The original recipe said to put all the potatoes in the dish, then all the milk mixture. After Pilot did that, he felt the dish would taste better if the potatoes and milk mixture were layered. I agree.)

Sprinkle with the remaining 1/4 cup Parmesan and cover tightly with nonstick foil. (Pilot covered w/ the lid of the casserole dish.)

Place the baking dish on a large rimmed baking sheet and bake for 30 minutes.

Uncover and bake until the potatoes are tender and the top is golden brown, 50-60 minutes more. Let rest for 15 minutes, then sprinkle with chives before serving, if desired.

Enjoy!

I wish you well.

Sandy

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Gluten-free Moist Creamy Coconut Cake Recipe

Looking for an incredibly delicious gluten-free cake for a special occasion, like the one I baked for Pilot’s birthday? Then, I have just the cake for you. This is Miss Minnie’s recipe adapted to be gluten-free. It needs to be prepared the day before you intend on serving it.

  • 1 pkg yellow or white gluten-free cake mix. (I use Pamela’s because there is more mix in the pkg than in Betty Crocker gluten-free boxes. Arthur’s would work, also.)
  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 2 tsp coconut
  • 1/2 cup powdered sugar
  • 2 cup Baker’s Angel Flake Coconut
  • 8 oz Cool Whip dessert topping, thawed
  • water

Prepare cake mix as directed on pkg for a 9X13 baking pan. While preparing the cake mix, add 1 tsp coconut flavoring, and 1 C flaked coconut. Put into pan, and bake as directed.

After the cake is baked and while it is still hot, poke holes in the cake. (I use a wooden skewer to poke the holes in my cake. I’ve tried using a fork, but that left holes that were too large. A toothpick will work, also.)

Mix the following, and slowly spoon over cake:

  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 1 tsp coconut
  • 1/2 C powdered sugar

Add enough water to make 2 cups of coconut milk.

It might seem as if there is too much liquid, but not to worry. It will be absorbed into the cake.

Let the cake cool, then frost with Cool Whip. Sprinkle the remaining cup of coconut over the cake. Cover and chill 24 hours before serving.

Enjoy!

I wish you well.

Sandy

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Gluten-free Garlic and Chili Powder Chex Mix Recipe

OLYMPUS DIGITAL CAMERA One of the food items I like to prepare when Pilot and I go on road trips, or when we are watching football, or even welcoming in the New Year, is Gluten-free Garlic and Chili Powder Chex Mix.

Growing up, I loved the original recipe with Worcestershire sauce. Yum.

This new version replaces the Worcestershire, with grated Parmesan, garlic powder and chili powder.

While this snack is totally delicious to Pilot and my way of thinking, I would suggest you not serve it when you will be up close and personal with others until you know them well. The garlic and chili powders have the potential to be a bit overpowering. 😉

Also, this recipe contains Cheerios, which contain Wheat Starch as one of its ingredients. I do not have Celiac Disease, so it is not a problem for me. If you cannot tolerate Cheerios, substitute additional gluten-free Chex cereals.

  • 2 1/2 Cup Corn Chex
  • 2 1/2 Cup Rice Chex
  • 2 1/2 Cup Cheerios
  • 1 1/2 Cup Gluten-free pretzels, broken into small pieces (I use Glutino pretzels)
  • 1 Cup dry-roasted peanuts
  • 3 Tablespoons vegetable oil
  • 1/3 Cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder

Heat oven to 300 degrees F. In a very large bowl, mix cereal, pretzels, and peanuts. Drizzle with oil. Toss until evenly coated.

In a small bowl, mix remaining ingredients. Sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased, large, flat pan. (I use a cookie sheet with 1 inch sides.)

Bake uncovered 8 minutes. Stir. Bake an additional 8 minutes.

Store in airtight container.

Enjoy!

I wish you well.

Sandy

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Gluten-free Apple Crumble Recipe

 

Here’s a delicious end to any meal. Tasty Apple Crumble topped with whipped cream.

  • 2 Granny Smith apples, peeled, cored and cut into wedges
  • 1/2 cup apple juice
  • 4 Tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup rolled oats
  • Pinch of salt
  • 2 Tbsp chilled butter, cut into small pieces
  • 1/4 cup chopped almonds
  • Whipped cream

Preheat oven to 400 degrees F. Combine the apples, apple juice, 2 Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8 tsp nutmeg in large bowl.

In a separate bowl, combine oats with the remaining 2 Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8 tsp nutmeg, plus pinch of salt. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well.

Divide the apples among 4 ramekins and top with the oatmeal-almond mixture. (I don’t own any ramekins, so I divided the apples into 4 small, oven-proof casserole dishes.)

Bake in the middle rack of the oven for about 25 minutes, until the apples are hot and bubbling, and the crumble has begun to brown. If the topping isn’t brown, you can turn on the broiler for the last minute.

Let cool for a few minutes. Serve with whipped cream on top.

Enjoy!

I wish you well.

Sandy

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Gluten-free Linguine Salad Recipe

Here is another delicious summer salad recipe from the way-back machine. This recipe makes a lot of salad. It is good to take to a pot-luck dinner, or picnic. Leftovers are tasty, but the longer it sits, the stronger the spices become, so beware. The recipe can easily be halved with no problem for smaller amounts.

  • 1 lb. box gluten-free linguine  Spaghetti noodles work fine if you can’t find g-f linguine. I use Schar noodles.
  • 2 cucumbers, peeled, sliced and quartered
  • 1 red onion, chopped
  • 2 tomatoes, chopped
  • 1 1/2 regular size bottle Viva Italian Dressing
  • 1/ bottle McCormick’s Salad Supreme

Cook linguine as per package directions. Cool.

Chop vegetables

Add Italian Dressing and Salad Supreme

Mix all ingredients well.

Marinate for 24 hours.

Honestly, I’ve never let the salad set this long before eating it for the first time. But, it tastes better if you have let it sit for at least 6 hours.

Enjoy!

I wish you well,

Sandy

PS

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Gluten-free Streusel Coffee Cake Recipe

Looking for a tasty gluten-free coffee cake recipe? Here is one from the pages of The Cake Doctor Bakes Gluten-free.

For the cinnamon streusel

  • 1/3 C lightly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 C finely chopped pecans – optional

For cinnamon sugar

Stir 1 tablespoon of ground cinnamon into 1/4 C granulated sugar.

For the cake

  • Vegetable oil spray for misting the pan
  • 1 tablespoon cinnamon sugar for dusting the pan
  • 1 package 15 oz yellow gluten-free cake mix
  • 1/4 C (half of a 3.4 oz package) vanilla instant pudding mix
  • 1 C milk
  • 1/2 C vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

For the glaze

  • 1/3 C confectioners’ sugar, sifted
  • 1-2 tablespoons milk
  • Dash of pure vanilla extract

Make the cinnamon streusel.

Place the brown sugar, cinnamon, and pecans, if using, in a small mixing bowl and stir to mix. Set mixture aside.

Make the cake.

Preheat the oven to 350 degrees F.

Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess, and set pan aside.

Place the cake mix, pudding mix, 1 cup of milk, and the oil, eggs, and 2 teaspoons of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds.

Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again, if needed.

Pour the batter into a 4-cup liquid measuring cup. You should have about 4 cups batter.

Pour 1 1/3 cups of batter into the prepared Bundt pan, smooth the top, and sprinkle half of the streusel mixture over the top.

Pour another 1 1/3 cups batter over the top of the streusel, smoothing the top. Sprinkle the remaining streusel over the top.

Then pour the remaining batter over the streusel, smoothing the top.

Place pan in the oven.

Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35-40 minutes.

Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes.

Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 15-20 minutes longer.

Make the glaze.

Place the confectioners’ sugar, milk, and the dash of vanilla in a small mixing bowl and whisk until the glaze is smooth.

Transfer the cake to a serving plate. Spoon the glaze over the top of the cake.

Let me know if you make this. I’d love to hear what you thought of it.

I wish you well.

Sandy

PS

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