Creamy Vegan Lemon Dill Scalloped Potatoes
Ingredients
- 3 Yukon Gold potatoes (600g)
- Dill (for garnish)
Lemon dill sauce
- 1 tbsp olive oil
- 1 shallot
- 1 cup coconut cream
- 1/4 cup water
- 1 tbsp all-purpose flour
- 2 tbsp lemon juice
- 1 tbsp dill
- 2 tbsp nutritional yeast (optional)
- 1 tsp salt (or to taste)
Preparation
Heat the oven to 350°F.
Wash the potatoes and peel them.
Slice the potatoes into 1/4-1/3 inch thick slices.
Arrange half of the potato slices in the baking dish.
Set aside the remaining potato slices.
Heat 1 tablespoon of olive oil in a pan.
Add the shallot and cook until tender and aromatic, about 4 minutes.
Add the coconut cream and water.
Add the flour while stirring in a circular motion.
Add the remaining sauce ingredients.
Continue stirring while the sauce simmers over medium heat.
Cook until the sauce thickens.
Adjust the flavor to taste.
Turn off the heat.
Pour half of the sauce over the potatoes in the baking dish.
Arrange the remaining potato slices in a second layer.
Pour the remaining sauce over the top.
Bake for 55 to 60 minutes, or until the potatoes are cooked through and the top layer is golden brown on the edges.
Garnish with chopped dill, if desired.
Serve hot.
Tips
You can use any size baking dish.
For even slices, use a mandoline or sharp knife.
