Creamy Lemon Dill Scalloped Potatoes
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 350 degrees Fahrenheit.
Wash and peel the potatoes. Slice them into 1/4 to 1/3 inch thick slices. Arrange half of the slices in the baking dish and set aside the remaining slices.
In a pan, heat 1 tablespoon of olive oil. Add the shallots and cook until tender and aromatic, about 4 minutes. Add the coconut cream and water. Stir in a circular motion while adding the flour.
Add the remaining sauce ingredients. Stir continuously while simmering over medium heat until the sauce thickens. Adjust the flavors 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 remaining sauce over them.
Bake for 55 to 60 minutes or until the potatoes are cooked through and the top layer is golden brown on the edges. Garnish with additional chopped dill if desired and enjoy while hot.
