Creamy sauce over sliced potatoes with a crunchy topping of cornflakes.
Ingredients:
60g (2oz) butter
3 Tablespoons gluten free flour
3 Tablespoons maize corn flour (or, cornstarch)
½ cup cream
1½ cups milk
1 teaspoon gluten-free dry mustard
1 small onion, finely chopped
½ cup tasty cheese, grated
440g (14oz) tinned salmon
500g (1 pound) potatoes, boiled and sliced
½ cup gluten-free cornflakes
½ teaspoon paprika
Directions:
Preheat oven to 350°F.
Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to a boil, stirring constantly until the sauce thickens.
Remove from heat and add the mustard, onion and half the cheese and gently fold in the salmon. Avoid mashing it.
In a 3 quart oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.
Bake for about 30 minutes or until nicely golden brown on top. Serve with green vegetables or salad.
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