Sensational Scottish Gluten-Free Haggis with Whisky Cream Sauce & Triple-Cooked Potatoes

Allergens

Dairy, Egg (in some haggis recipes), Whisky

Ingredients

• 1. 8 oz Gluten
• Free Haggis (preferably homemade or high
• quality store
• bought) 2. 1 lb Triple
• Cooked Potatoes 3. 1/4 cup Whisky (Scottish Malt preferred) 4. 1 cup Heavy Cream 5. 2 tbsp Unsalted Butter 6. 1/4 cup Gluten
• Free Flour 7. Salt and Pepper, to taste 8. Fresh Parsley, for garnish 9. Chives, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice the gluten free haggis into 1/2 inch thick rounds and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add heavy cream while continuously stirring. Bring to a simmer and cook until slightly thickened.
4. Slowly pour in the whisky while constantly stirring the sauce. Reduce heat to low and let simmer for 3 5 minutes. Season with salt and pepper to taste. Set aside.
5. Arrange haggis slices on a parchment lined baking sheet, leaving space between each round. Bake for 8 10 minutes or until heated through and slightly crispy on the edges.
6. While haggis is baking, prepare triple cooked potatoes according to the recipe linked below: [Triple Cooked Potato Recipe](https://www.exampleurl.com/triple cooked potatoes).
7. Once potatoes are cooked and haggis is heated, plate potatoes first, followed by haggis slices. Spoon whisky cream sauce over the top of the haggis rounds and garnish with fresh parsley and chives. Serve immediately.

Chef’s Insight

The combination of gluten-free haggis, velvety whisky cream sauce, and triple-cooked potatoes creates a rich, sensory experience that is both visually stunning and delectable to taste. This recipe captures the essence of Scottish cuisine with a modern twist.

Notes

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