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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. starchy potatoes (cut into ⅛ inch thick slices)
- 1 red onion (or medium brown, cut into thin circles)
- 3 Tbsp. butter
- 5 Tbsp. gluten free flour blend
- 1 cup milk (plant based nut milk like almond is perfect)
- 1/2 cup veggie (or meat broth, or bio bouillon cube dissolved in hot water according to instructions)
- 1 1/2 cups sharp cheddar cheese (shredded or Monterey Jack cheese blend)
- 2 large garlic cloves (minced or paste)
- 1/2 tsp. thyme (dried, or dried rosemary)
- 1 1/2 tsp. kosher salt (or add to taste upto 2 tsp)
- 1/4 tsp. ground black pepper
- 1/2 cup mozzarella cheese (shredded)
- 1 tsp. fresh parsley, chopped
- thyme sprigs
- 2 lb. starchy potatoes (cut into ⅛ inch thick slices)
- 1 red onion (or medium brown, cut into thin circles)
- 3 Tbsp. butter
- 5 Tbsp. gluten free flour blend
- 1 cup milk (plant-based nut milk like almond is perfect)
- 1/2 cup veggie (or meat broth or bio bouillon cube dissolved in hot water according to instructions)
- 1 1/2 cups sharp cheddar cheese (shredded)
- 2 large garlic cloves (minced or paste)
- 1/2 tsp. thyme (dried, or dried rosemary)
- 1 1/2 tsp. kosher salt (or add to taste up to 2 tsp)
- 1/4 tsp. ground black pepper
- 1/2 cup mozzarella cheese (shredded)
- 1 tsp. fresh parsley chopped
- thyme sprigs
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