Ingredients

• 1 1/2 lbs Yukon Gold Potatoes baked and sliced
• 1 medium Onion sliced and sauteed
• 2 cups Vegetable Broth or water
• 1/4 cup Chickpea Flour
• 1 tsp Seasoned Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Turmeric
• 1/4 tsp smoked paprika
• Pepper to taste
• Freshly Chopped Parsley

Instructions

1. Preheat the oven to 400°F. Spray or coat a 9-inch cast iron skillet (or baking dish) with olive oil.
2. Layer potatoes in your dish. Evenly distribute sauteed onions over the layered potatoes.
3. In a medium saucepan, place the broth, garbanzo bean flour, seasoned salt, turmeric, garlic powder and pepper. Whisk to combine. Heat the mixture over medium heat, whisking occasionally until thickened. This will take about 5-10 minutes.
4. Pour the thickened broth evenly over the potatoes. Sprinkle with paprika. Bake for 15-20 minutes or until browned and bubbly. Garnish with fresh parsley.