Gluten and Dairy Free Cheesy Potato Bake

Hello

This recipe is based a little on potato dauphinois and a bit on another French dish I can’t quite remember the name of but enjoyed when I was in Paris.  So rather than give it a fancy name I’ve just gone with the simple Cheesy Potato Bake.

This is perfect as a meal on its own or as a side dish – I usually just eat it all as a main.  It is layers of lovely roasted onion, crispy bacon, fluffy potato slices in a creamy sauce topped with melted cheese.  It probably isn’t the healthiest dish on the planet but it sure is one of the most comforting.

I used Violife dairy free cheese and Alpro cream to make this dish.  I did burn the top of the cheese a little as I got distracted by something else.  I photographed it anyway as this website is just a catalogue of what I’m eating.

Enjoy!

Fx

Gluten and Dairy Free Cheesy Potato Bake

Gluten and Dairy Free Cheesy Potato Bake

Serves 2

Ingredients

  • 3 large potatoes, peeled
  • 200ml dairy free cream
  • 2 slices smoked bacon, diced
  • 1 small onion, diced
  • 1 garlic clove, minced
  • large handful of dairy free cheese, grated
  • salt and pepper for seasoning

Directions

  1. Preheat the oven to 180 oC
  2. Place the potatoes in a pan of salted boiling water
  3. Cook for 15 minutes
  4. Remove from the pan and cut into slices
  5. Place a drizzle of olive oil, garlic, onion and bacon in a shallow pan over a medium heat and sauté for 5 minutes
  6. Place half the potato slices in the bottom of a casserole dish, top with the onion and bacon
  7. Pour over half the cream
  8. Season with salt and pepper
  9. Top with the rest of the potatoes, the remaining cream and then sprinkle on the cheese
  10. Bake in the oven for 20 minutes
  11. I like to turn the grill on for the last few minutes for an extra crispy top

 

 

Gluten And Dairy Free Egg Mayo & Smoked Sausage Baked Potato

Hello

I love baked potatoes – but only ones with crispy skin and fluffy potato inside.  I eat them a lot when I’m out for lunch as they can often be a safe choice or a substitute when there is no gluten free bread around.

You can get the crispy skin by baking the potatoes in the oven but if you are short on time you can always microwave the potato to cook the inside, rub in a little olive oil and bake in the oven for 10 minutes.  That way you get a crispy skin baked potato in under 20 minutes.

I’m not sure why but I find lunch the most difficult to get recipe inspiration for.  I have loads of ideas for breakfast, dinner and cakes but my lunch ideas are always focused around different soups.

Enjoy!

Fx

Gluten And Dairy Free Egg Mayo & Smoked Sausage Baked Potato

Gluten and Dairy Free Potato Salad

Serves 2

Ingredients

  • 400g new potatoes
  • 1 egg, boiled
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon olive oil
  • 2 slices of streaky bacon, chopped
  • 1 teaspoon fresh chives
  • Sprinkle of chopped chilli flakes

Directions

  1. Chop the potatoes into quarters
  2. Boil in salted water for 20 minutes or until tender
  3. Boil the egg for 10 minutes then peel and chop into pieces
  4. Fry the bacon pieces until crispy
  5. Mix together the mayonnaise, olive oil and mustard
  6. Stir through the potatoes, bacon and egg
  7. Top with the chives and chilli flakes

 

 

Gluten and Dairy Free Twice Baked Potatoes

Serves 2

Ingredients

  • 2 baked potatoes
  • 2 slices smoked bacon, cut into small pieces
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 2 tablespoons dairy free cheese
  • salt and papper for seasoning
  • 1 tablespoon dairy free mayonnaise
  • sprinkle of fresh parsley
  • sprinkle of chilli flakes

Directions

  1. Bake the potatoes in the microwave for about 7 minutes or in the oven at 180 oC for 1 hour
  2. Slice the potatoes in half and scoop out the fluffy potato into a bowl and mash
  3. Saute the onion, bacon and garlic in a shallow pan over a medium heat for 5 minutes
  4. Stir the bacon mix into the mashed potatoes
  5. Add in half the cheese and season with salt and pepper
  6. Place the potato skins onto a tray and fill with the mashed potato mix
  7. Top with the rest of the cheese
  8. Bake at 180 oC for 15-20 minutes
  9. Top with the mayo, parsley and chilli flakes