Thank you "smcheslock" for the gluten free, dairy free substitutions. I have to do this for my family as well.
I am anxious to try your version of this recipe.
i made exactly as written and it was delicious!! Have made it twice.
I decided to use this recipe as a base for a potato casserole for Passover. I also took some family allergies into consideration so it needed to be gluten and dairy free. I prepared it using the instructions outlined in the magazine for a Passover dish as follows: used only olive oil - no butter; substituted potato starch for the flour, and gluten free panko for regular; used 2 cups of chicken stock rather than milk. I added 4 medium red bliss potatoes to the vegetables in small quarter slices. Otherwise followed the same cooking procedure and the casserole turned out creamy and delicious.