Servings: 12 servings
Herbed Coconut Milk Potatoes Au Gratin
Herbed Coconut Milk Potatoes Au Gratin is a delicious scalloped potatoes recipe that is light in dairy and big on flavor!
Ingredients
- 2 14-oz cans full-fat canned coconut milk
- 1 tablespoon sea salt or 2 teaspoons regular table salt
- 2 teaspoons finely minced garlic
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- Freshly ground black pepper
- 5 lbs gold or russet potatoes peeled and thinly sliced
- 3 tablespoons butter or vegan butter spread
- 2 1/2 tablespoons gluten-free all-purpose flour or regular AP flour
- 3 cups grated Gruyere cheese or non-dairy cheese of choice
Instructions
- Preheat the oven to 375° F. Lightly grease a 9 x13 inch baking dish.
- In a medium saucepan bring Coconut Milk, salt, garlic, rosemary, thyme and pepper to taste, to a boil. Turn off heat and set aside. Note: mixture will taste salty alone but not when combined with potatoes.
- Wash potatoes well, slice thinly and cover with cold water. Set aside.
- Melt butter or (or vegan spread) in a medium-size saucepan over medium heat. Whisk in flour until smooth. Cook, whisking constantly, until mixture turns a golden brown color.
- Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.
- Drain potatoes and layer 1/3 on bottom of baking dish, overlapping each slice about half way. Pour 1/3 coconut sauce over potatoes and sprinkle with 1 cup of cheese. Repeat layers 2 more times, only reserving last cup of cheese for later.
- Cover with foil and bake 45 minutes. Remove foil and sprinkle with cheese. Bake uncovered 15-20 additional minutes. If potatoes are soft and a darker color is desired, broil potatoes until cheese is nicely browned.
Nutrition
Serving: 1of 12, Calories: 367kcal, Carbohydrates: 34g, Protein: 14g, Fat: 21g, Fiber: 3g, Sugar: 2g