Potato Pudding (gluten free)

Potato Pudding

I was feeling playful... In the past few weeks we have eaten lots of organic potatoes. Soups, casseroles, baked, mashed, oven fries.... All these great things can be done with 'taters. We still have plenty of potatoes left and have not made a dessert yet.

Shredded potatoes slow-baked with spices, raisins, milk and a touch of maple syrup. Think of rice pudding with a bit more texture. It was delicious hot from the oven, with a dash of milk, but even better the next day, cold from the fridge. G-man liked his without raisins (of course,) and the Cadet gobbled it up! (The next step will be to adapt this to either the crock pot since the oven is off-limits during the summer.)

5-6 medium potatoes
1/2 cup raisins
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
2 cups milk
1/4 cup maple syrup

Preheat the oven to 350F.

Peel and grate the potatoes. Place them in the center of a tea towel and pick up the corners of the towel, making a bag. Twist and compress the towel, squeezing out as much water as you can.

Transfer the potato shreds to a deep casserole dish. Mix in the spices, salt and raisins.  Stir the milk and maple syrup together in a measuring cup or small bowl. Pour it over the top of the potato mixture.

Bake, uncovered, for an hour at 350F. Turn the heat down and bake for another half hour, covered, at 250F.


I shared this fun experiment with these natural food recipe link-ups: Real Food Wednesday, Gluten Free Wednesday, and Frugal Days, Sustainable Ways.

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