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!
Ingredients:
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
Directions:
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.
Serves 4.