Gluten-Free-Skinny Scalloped Potatoes

Ingredients

• 3/4 teaspoon granulated onion
• half of teaspoon granulated garlic
• 2 tablespoons olive oil
• 3/four cup raw cashews
• 3/four cup water
• 2 1/2 teaspoons salt
• four cups water - divided
• 10 medium potatoes or 7 huge potatoes
• paprika and parsley for garnish

Instructions

1. Place cashews, three/4 cup water, salt, onion powder, and garlic powder in blender and mix till very easy. (A heavy-responsibility blender works high-quality for this recipe; different blenders may not get the aggregate smooth enough.)
2. Add oil and a couple of cups of the water. Blend.
3. Scrub potatoes and peel if preferred. Slice potatoes into thin slices. Place in an oiled nine" x 14" baking dish.
4. Pour half of of blender aggregate over top of potatoes.
5. Add closing 2 cups of water to the blender and blend in short. Pour over the potatoes.
6. Cover and bake at 350°F for forty five mins.
7. Uncover and bake for a further 35 minutes.
8. Serve hot.

Notes

• With a food processor to reduce the potatoes, this dish may be prepared in as low as 15 minutes.
• Source : https://jenniferskitchen.com/2014/01/skinny-scalloped-potatoes-gluten-free.html

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