|15 min||2 h||6|
|4 medium potato||Sweet potato (pared and thinly sliced)|
|4 medium potato(s)||Red potato (pared and thinly sliced)|
|3 tbsp diced||White onion (or 2 tbsp onion powder)|
|4 tbsp||Butter, unsalted (for white sauce)|
|3 tbsp||Gluten free flour (for white sauce)|
|2 tsp||Himalayan sea salt (for white sauce)|
|4 cup||Coconut milk (for white sauce)|
Combine the sweet and red potatoes so each type are evenly distributed.
Place half the potatoes in a 2-quart casserole dish.
In a small bowl combine ingredients for the white sauce. Cover with half the onion and half the sauce.
Bake uncovered at 325°F for 2 hours.