I'm trying to make a potato "stack" style au gratin (mandolin sliced potatoes, pressed into a mold to bake and then cut into squares). All of the recipes that I'm finding use butter and/or parmesan cheese as a binder. I'd prefer this recipe to not be particularly cheesy and am wondering what I could use as a substitute for the parmesan?
I was thinking something like chickpea flour might work? Any thoughts?