Scalloped Potatoes in a Creamy Lemon Dill Sauce
Ingredients
- chopped dill, for garnishing
- for the lemon dill sauce:
- 1 tbsp olive oil
- 1 shallot, diced
- 1 cup room temperature coconut cream
- 1/4 cup room temp. water
- 1 tbsp all-purpose flour
- 2 tbsp lemon juice
- 1 tbsp chopped dill
- 2 tbsp nutritional yeast (optional but highly recommended)
- 1 tsp salt, or to taste
Preparation
Heat an oven to 350f
Wash the potatoes and then peel
Slice into 1/4-1/3 inch thick slices
Arrange half of the slices on the baking dish
Set aside the rest of the pieces
In a pan, heat 1 tbsp olive oil
Add in the shallots
Cook until tender and aromatic, around 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 flavours 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 55-60 minutes or until potatoes are cooked through and the topmost later is golden brown on the edges
Garnish with some more chopped dill, if desired
Enjoy while hot!
