Vegan Scalloped Potatoes with Creamy Lemon Dill Sauce
Ingredients
- 3 raw yukon gold potatoes (600g)
- fresh dill for garnish
Lemon dill sauce
- 1 tbsp olive oil
- 1 shallot
- 1 cup room temperature coconut cream
- 1/4 cup room temperature water
- 1 tbsp all-purpose flour
- 2 tbsp lemon juice
- 1 tbsp fresh dill
- 2 tbsp nutritional yeast (optional)
- 1 tsp salt (to taste)
Preparation
Preheat the oven to 350°F.
Wash and peel the potatoes.
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 the olive oil in a pan over medium heat.
Add the shallot and cook until tender and aromatic, about 4 minutes.
Add the coconut cream and water to the pan.
Gradually add the flour while stirring constantly.
Add the lemon juice, fresh dill, nutritional yeast (if using), and salt.
Continue stirring as the sauce simmers over medium heat until thickened.
Adjust seasoning to taste.
Remove the sauce from 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 55-60 minutes, or until the potatoes are tender and the top is golden brown.
Garnish with fresh dill, if desired.
Notes
A 9x6 inch baking dish is recommended, but any baking dish will work.
