Prep time: 
Cook time: 
Total time: 
  • 6-8 red potatoes, skin intact, scrubbed and sliced thinly
  • 1 large onion, thinly sliced
  • 4 tablespoons all-purpose gluten-free flour, divided (based on a four-layer dish)
  • Salt and pepper
  • 6 tablespoons vegan margarine, divided
  • 4-5 cups plain unsweetened non-dairy milk (I use almond milk)
  1. Layer potato and onion in a single layer.
  2. Sprinkle with 1 tablespoon of gluten-free flour.
  3. Season with salt and pepper. You'll be doing this at every layer so don't go too crazy with the seasoning.
  4. Dot with 1½ tablespoons of vegan margarine.
  5. Repeat layers until all of the potato and onion is used up.
  6. Pour unsweetened non-dairy milk over to just the last layer - not to cover.
  7. Press the potato layers down gently.
  8. Set slow cooker (or Ninja set to Slow Cooker) to High and cook for 4-5 hours.
Recipe by These Things I Love at