Creamy Scalloped Potatoes
A delicious, classic recipe that’s easy to prepare with simple ingredients! Baked until tender, golden, and bubbly.
Ingredients
- 4 whole4 whole4 whole Yukon Gold Potatoes, halved, thinly slices
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter, grass-fed
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp All Purpose Flour
- 1 cup1 cup1 cup Cashew Milk
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350F.
- Lightly spray a 9x13” baking dish with avocado oil and set aside.
- Peel potatoes, slice lengthwise, thinly slice about 1/8-inch thick. Add to baking dish.
- Set aside. In a large saucepan, melt the butter over low-medium heat. Add the garlic and cook until soft, about 3 to 4 minutes. Stir in the flour.
- Add milk, salt, and pepper and bring to a boil while whisking. Once mixture has thickened, add to potatoes and bake uncovered for one hour. Broil the last 3-4 minutes.
Notes
*Feel free to use milk of choice! *Add parmesan cheese on the top before broiling if you would like! *Make dairy-free by using another or oil, or a plant based butter!
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