Gluten Free Creamed Potatoes Recipes
GLUTEN-FREE MASHED POTATOES
This simple recipe creates a big batch of fluffy, gluten-free mashed potatoes. You'll be happy for it, as these taste just as good as they look! -Melissa McCrady, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and onion in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl., Add the cream cheese, milk, salt and pepper; beat until fluffy.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 548mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
GLUTEN-FREE SCALLOPED POTATOES
This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!
Provided by Marcia
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Lightly grease a large microwave- and oven-safe casserole dish.
- Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
- Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
- Microwave, covered, on high for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 29 g, Cholesterol 34.7 mg, Fat 11.7 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.8 g, Sodium 117.7 mg, Sugar 3.1 g
GLUTEN-FREE CREAMY POTATO SOUP
Looking for a hot creamy soup to warm up those cool autumn nights? Soups are a great gluten-free alternative for lunches and even dinners. For more delicous gluten-free recipes check out http://www.jensglutenfreeblog.com.
Provided by jensglutenfree
Categories Vegetable
Time 55m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the ingredients in a 4 quart soup pot and cook uncovered over low heat for 30-40 minutes.
- For a thicker broth press some of the potatoes against the side of the pot with a spoon.
GLUTEN FREE DAIRY FREE CREAMY POTATO SOUP
I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used. I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn't be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn't any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.
Provided by neverlivingwithout
Categories Lactose Free
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Start by cooking your ham bone in the broth for at least 30 minutes.
- Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
- Add the rest of your ingredients and simmer for 20 minutes.
- If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot Gluten Free bread.
Nutrition Facts : Calories 123.5, Fat 0.2, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 28.1, Fiber 3.8, Sugar 2.6, Protein 3.2
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