| 7 | 135 | 304 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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, sweetened (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.
Repeat layers.
Bake uncovered at 325°F for 2 hours.
| Grain | 0.2 |
| Vegetables | 3.1 |
