Looking for a lactose free side dish to serve with your Thanksgiving meal? I’ve got just the thing…
2 lbs russet potatoes, peeled and sliced (1/8 inch thick)
1 1/2 cups lactose free 2% milk
3 cups parmesan, freshly grated
3 sprigs of thyme
1/2 tsp nutmeg
sea salt & pepper
butter substitute (I use Benecol)
parsley, for topping
Preheat oven to 400 degrees. Butter casserole dish and set aside.
Heat lactose free milk, thyme, nutmeg and salt & pepper in a large skillet for several minutes. Remove thyme and gently add potatoes to cream mixture, coat thoroughly. Add a layer of cream to casserole dish, then a layer of potatoes. With each layer, add a generous amount of parmesan and some seasoning. Top with remaining parmesan and parsley. Cover with foil and lift one corner. Bake for 1 1/2 to 2 hours or until top is browned.
Don’t forget to add love, it makes all the difference!