Scalloped Potatoes in 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 room temperature coconut cream
- 1/4 cup room temperature water
- 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 350F.
Wash the potatoes, peel them, slice into 1/4-1/3 inch thick slices, arrange half of the slices on the baking dish, and set aside the rest.
In a pan, heat 1 tablespoon olive oil, add the shallots, and cook until tender and aromatic, around 4 minutes, then add the coconut cream and water, and while stirring in a circular motion, add the flour.
Add the rest of the sauce ingredients, continue to stir while the sauce simmers over medium heat until it thickens, adjust flavors to taste, and turn off heat.
Pour half of the sauce over the potatoes in the baking dish, arrange the remaining potatoes in a second layer, and pour the remaining sauce.
Bake for 55-60 minutes or until potatoes are cooked through and the top layer is golden brown on the edges, garnish with more chopped dill if desired, and enjoy while hot.
