Creamy Lemon Dill Scalloped Potatoes
Ingredients
- 3 raw yukon gold potatoes (600g), peeled and sliced
- Chopped dill, for garnishing
Lemon dill sauce
- 1 tbsp olive oil
- 1 shallot, diced
- 1 cup room temperature coconut cream
- 1/4 cup room temperature 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
Preheat the oven to 350°F.
Wash, peel, and slice the potatoes into 1/4 to 1/3 inch thick slices. Arrange half of the potato slices in the baking dish and set aside the remaining slices.
Heat 1 tablespoon olive oil in a pan. Add the diced shallot and cook until tender and aromatic, about 4 minutes. Add the coconut cream and water. While stirring in a circular motion, add the flour.
Add the rest of the sauce ingredients. Continue stirring as the sauce simmers over medium heat until thickened. Adjust seasoning to taste, then 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, then pour the remaining sauce on top.
Bake for 55 to 60 minutes, or until the potatoes are cooked through and the top layer is golden brown at the edges. Garnish with additional chopped dill if desired. Serve hot.
Tips
A 9x6-inch baking dish is ideal, but you can use any baking dish.
