Creamy Lemon Dill Scalloped Potatoes
Ingredients
- 3 yukon gold potatoes (600g)
- dill for garnishing
Lemon dill sauce
- 1 tablespoon olive oil
- 1 shallot
- 1 cup coconut cream
- 1/4 cup water
- 1 tablespoon all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon dill
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon salt, or to taste
Preparation
Heat the oven to 350F.
Wash and peel the potatoes. Slice them into 1/4-1/3 inch thick slices. Arrange half of the slices in the baking dish. Set aside the remaining slices.
Heat 1 tablespoon of olive oil in a pan. Add the shallots and cook until tender and aromatic, about 4 minutes. Add the coconut cream and water. Stir in the flour while mixing in a circular motion.
Add the remaining sauce ingredients. Stir continuously while simmering over medium heat until the sauce thickens. Adjust seasoning to taste and 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 and pour the rest of the sauce over them.
Bake for 55-60 minutes or until the potatoes are cooked through and the top is golden brown. Garnish with additional dill if desired. Serve hot.
