Gluten-Free, Dairy-Free Scalloped Potatoes

With this recipe, I think I discovered two things at once! Not only did I make scalloped potatoes that were dairy-free and still tasted good, I think I might have discovered an alternative to using a can of "cream of ____ " soup in future recipes. Oh, I hope I'm right! Not only was this recipe easy, it also was a money saver because I didn't have to buy an expensive specialty can of soup. And, a lot of those GF soups are not only expensive, but they use heavy cream (not dairy free, and NOT good for anyone's health in any way). So, here it is! (Not the greatest picture, but they tasted great!)

***Gluten-Free, Dairy-Free Scalloped Potatoes

4-5 potatoes, peeled and sliced
1 1/2 cups water
1/2 cup almond milk (or any milk alternative should work fine)
2 Tbsp. cornstarch or tapioca starch
1/4 - 1/2 cup diced onion
1 stalk celery, chopped
3/4 tsp. salt
dash of pepper
olive oil, for cooking celery and onions

Preheat oven to 375. Drizzle olive oil in the bottom of a medium-size sauce pan. Over medium heat, saute celery and onion until tender. Slowly add in water and almond milk. Heat to almost boiling. Very gradually, whisk in cornstarch or tapioca starch, until mixed well. If any stray clumps of cornstarch or tapioca starch remain, scoop them out with a spoon. Cook until mixture thickens slightly. In a 1 1/2 - 2 quart casserole dish, layer sliced potatoes. Pour thickened, "cream of celery" soup mixture over potatoes. Bake uncovered for about an hour, or until potatoes are tender and can be pierced with a fork.