2 large Idaho potatoes, peeled and sliced 1/8-inch thick
2 large sweet potatoes, peeled and sliced 1/8-inch thick
1 1/2 cup coconut or Dairy free milk
2 tbsp arrowroot
1 tbsp salt
1 tbsp roast garlic puree, blend minced garlic with the milk
1/4 tsp white or black pepper
1 pinch nutmeg
1 tbsp chopped rosemary
2 tbsp GFCF margarine chopped and chilled
STEP BY STEP:
Preheat oven to 400 degrees F. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan
Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine
Bake at 400 degrees F until tender, about one hour
To assemble the dish, slice the meatloaf into 1 1/2 inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.
