Makes 6-8 servings. Difficulty
1-1/2 lbs. red potatoes 1 cup frozen peas 4 Tablespoons unsalted butter 3 Tablespoons gf flour 2 cups milk 4 ounces Gruyere cheese, grated 2 scallions, chopped Few grates of fresh nutmeg Salt and freshly ground black pepper
Quarter the potatoes and place in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until the potatoes are tender, adding peas during the last 3 minutes of cooking time. Drain. Slice the potatoes. Place the potatoes and peas in a large bowl.
Preheat the oven to 400°F. Lightly butter a 2-quart gratin dish.
Melt the butter in a medium saucepan over medium heat. Whisk in the gf flour until it starts to turn light brown and gives off a nutty smell. Very gradually whisk in the milk. Cook for 5 minutes, stirring constantly, until the sauce thickens. Stir in 3/4 cup cheese and the scallions. Adjust seasonings to taste with nutmeg, salt and freshly ground black pepper. Pour the sauce over the potatoes and peas and gently stir until sauce evenly coats vegetables.
Pour the mixture into the prepared gratin dish and top with the remaining 1/4 cup cheese. Bake for 30 minutes or until heated through and lightly browned on top.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.