Scalloped Potatoes with Creamy Lemon Dill Sauce
Ingredients
- 3 raw 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 and peel the potatoes, then slice them into 1/4-1/3 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.
Add the remaining sauce ingredients and stir while simmering over medium heat until the sauce thickens. Adjust seasoning 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 55-60 minutes or until the potatoes are cooked through and the top is golden brown. Garnish with additional chopped dill if desired and serve hot.
