I really hope your Easter weekend was filled with many family moments. 

Sometimes they can be exhausting, especially if you're hosting! 

Well, I don't have any 'dish' that I'm know for...so I'm the 'bring the buns, chips or salad' guy.

In light of sticking to the Community Wellness Challenge and eating healthier I was going to do the dairy-free / gluten-free scalloped potatoes I talked about last week but since I hadn't made it before I didn't want to experiment on my family.  I know, cheap excuse right?

So what's your 'dish'?

Swedish meatballs? Chicken wings? Cabbage Rolls? Tuna casserole? Lasagne?

I did try out this recipe last night and l think it could be my dish! 

Turned out really well, and I like it gooey but thought because coconut milk is very watery it wouldn't work but it sure did.

Dairy-Free / Gluten-Free Mushroom Scalloped Potatoes

- 4 medium potatoes

- 8 mushrooms, sliced

- diced onions

- sea salt

- 2 tbsl of apple cider vinegar

- 2 tbsp olive oil or coconut oil

- 2 tbsp rice flour

- 2 1/2 cups unsweeted coconut milk (carton)

- dairy-free cheese (if you can find a brand that actually tastes good)

Thinly slice the potatoes, parboil them for 5 mins in a pot of salted water and drain. 

In a saucepan, heat the olive oil over medium heat, stir in the rice flour using a whisk.  Cook and stir the flour for about 30 secs into a thick paste and keep stirring to cook out the raw flour taste out of it.

Slowing add in the coconut milk, whisking away.

Bring to a bubble the reduce the heat to low and add in any extra ingredients you like such as, garlic, nutmeg, sea salt, etc.. You can add in the mushrooms here too or I prefer adding them in later (see below).

Continue stirring for about 5 mins untill thickened.  Remove from heat

Then preheat the oven at 350 F.

Grab your casserole dish and layer about half of the potatoes across the bottom.  Pour half the sauce over and press down a bit with a spoon ensuring the sauce seeps all around the slices.  Place half the mushrooms on top and then add in the rest of the potoatoes, top it off the remainder of the mushrooms and pour the remaining sauce over.

Cover and bake for 50 mins.  Then uncover and sprinkle with dairy-free cheese if you can find a brand that doesn't taste like plastic.  I haven't found any that I like yet. Cook for another 10-15 mins.

Remove from oven and dig in!

Cheers - Kevin