Another recipe from Kimberley’s kitchen: When she served this to her family, they all agreed that they liked it better than the milk, butter, and cheese recipes they used to eat!
6 cups thinly sliced potatoes
1 onion, sliced in rings
1 can coconut milk (lower fat version: 1 cup each: coconut milk and water blended with 2 tablespoons flour)
1/2 tablespoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
Boil potatoes and onions in 6 cups water with 2 teaspoons salt for 5 minutes. Drain and place in an 8-inch oiled casserole dish.
Combine milk with seasonings and pour over potatoes, pressing them firmly into the milk. Sprinkle with paprika if desired.
Bake uncovered at 400ºF for 45 minutes.
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