8 servings
Dairy-Free Scalloped Potatoes
Side DishIngredients
1100 g Potatoes (russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program))
360 g Nuts (coconut milk (liquid from grated meat and water), canned)
1/2 cup Soup (vegetable broth, ready to serve)
16 g Cornstarch
3 clove Garlic (raw)
1/2 cup, sliced Onions (raw)
1 tbsp Vegetable oil (olive)
1/2 × 5 ml, ground Spices (thyme, dried)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
2
Peel the potatoes and slice thinly (about 1/8 inch) using a knife or mandoline.
3
Heat olive oil in a saucepan over medium heat. Cook the diced onion and garlic for 3 minutes.
4
Whisk the cornstarch into the coconut milk until smooth. Add to the saucepan along with the vegetable broth, thyme, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
5
Layer half the potatoes in the baking dish. Pour half the sauce over them. Repeat with remaining potatoes and sauce.
6
Cover tightly with foil and bake for 45 minutes. Remove foil and bake 20 minutes more until the top is golden and potatoes are tender.
7
Let rest 10 minutes before serving.
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