Potatoes are always gluten free

I had an unusual cooking frenzy mid week. Reason being the eater was home from college and there was time. The menu was roasted turkey breast, escalloped potato with goat cheese and broccoli. Easy. Roasting a turkey breast is the easiest thing. The only requirement is time - a 7 pound breast - must have been a huge turkey - don't think my breasts weigh 7 pounds. It needed 4 hours to roast at 325 degrees. I ended up torking the heat up for the potatoes for the last hour. This made the skin really crispy.

The gluten free house is always big on potatoes. They are inexpensive and everyone likes them. Other grains and substitues for pasta don't go over as well. There is always someone who does not like a flavor or a texture. We had a little discussion last nigh about how to classify potatoes. They are technically a starchy vegetable, being a root. When counting calories they get classified as a starch and go with the grains and cereals. A small four ounce potato is a Carbohydrate Serving in the diabetes world. (about 15 grams of carb) But as far as real nutrition they are more like a vegetable. They are good sources of vitamin C and potassium. Fiber is good if the skin is left on.

This recipe is adapted form a November 2008 edition of Good House Keeping.

Escalloped potato with leaks and goat cheese --- serves 8

3 large leeks - use white part only, wash well and slice thinly
1 1/2 cups skim milk
1 tbsp rice flour or gluten free flour mix
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2 tsp minced garlic
4-5 medium potatoes - thinly cut, leave skin on
4 ounces goat cheese (about 1 cup)
1/4 cup shredded parmesean cheese (not the stuff in the shake bottle)

1. Preheat oven to 400 degrees. Cook leeks in non-stick skillet with 1 tbsp olive oil over medium high heat for 10-15 minutes, until tender and beginning to brown.
2. In a small bowl - wisk together the milk, flour, salt, pepper, nutmeg and garlic.
3. Coat 2 quart casserole dish with cooking spray. Arrange 1/2 of potato slices on bottom of dish. Spread leeks on to of potatoes, followed by the goat cheese. Pour 1/2 of milk mixture on top. Layer the remaining potatoes and pour remaining milk mixture over this. cover with foil.
4. Bake 45 minutes. Remove foil and bake 25 more minutes until tender. Sprinkle parmesean cheese on the top and bake, uncovered for another 15 minutes. It will be browned on top and bubbly. Let stand for 10 minutes before serving.

Here's to good leftovers. I think I see a turkey pot pie in the future.