Scalloped Potatoes with Creamy Lemon Dill Sauce
Ingredients
- 3 yukon gold potatoes (600g)
- Chopped dill for garnishing
Lemon dill sauce
- 1 tablespoon olive oil
- 1 shallot
- 1 cup coconut cream, room temperature
- 1/4 cup water, room temperature
- 1 tablespoon all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon chopped dill
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon salt, or to taste
Preparation
Heat the oven to 350°F.
Wash the potatoes and then peel. Slice into 1/4 to 1/3 inch thick slices. Arrange half of the slices on the baking dish. Set aside the rest of the slices.
In a pan, heat 1 tablespoon olive oil. Add in the shallots. Cook until tender and aromatic, about 4 minutes. Add in the coconut cream and water. While stirring in a circular motion, add in the flour.
Add in the rest of the ingredients. Continue to stir while the sauce simmers over medium heat. Leave to cook until the sauce thickens from the flour. Adjust flavors depending on desired taste. Turn off heat.
Pour half of the sauce over the potatoes in the baking dish. Arrange the remaining potatoes for the second layer and then pour the remaining sauce.
Bake for 55 to 60 minutes or until potatoes are cooked through and the topmost layer is golden brown on the edges. Garnish with some more chopped dill, if desired. Enjoy while hot.
