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 coconut cream
- 1/4 cup 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°F.
Wash and peel the potatoes, then slice them into 1/4 to 1/3 inch thick slices. Arrange half of the slices in 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, about 4 minutes. Add the coconut cream and water, then stir in the flour while stirring in a circular motion.
Add the remaining sauce ingredients. Continue to stir while simmering over medium heat until the sauce thickens. Adjust 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. Enjoy while hot.
