Ingredients
- 3 pounds potatoes (I used Yukon gold), sliced thinly
- 1/2 cup sliced mushrooms
- 1/2 cup diced onions
- 1 13.5 ounce can coconut cream
- 1/2 cup water mixed with 1 scoop Vital Proteins Chicken Bone Broth Collagen (OR 1/2 cup liquid chicken broth)
- 1/2 cup almond milk
- 2 tablespoons arrowroot or tapioca flour
- 1 tablespoon olive oil
- 1 tablespoon ghee
- 1 tablespoon minced garlic
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375 degrees F. and grease a large baking dish well
- Arrange sliced potatoes in rows in the dish (you could also layer them flat)
- Place sliced mushrooms in between some of the potatoes and between the rows until entire 1/2 cup of mushrooms are in the baking dish
- Set aside
- Heat olive oil and ghee in a large sauce pan over medium heat and add diced onion and garlic
- Once garlic becomes fragrant, about two minutes, add coconut cream and almond milk, and all spices
- Bring to a simmer and add broth
- Slowly whisk in tapioca or arrowroot flour
- Continue whisking until clumps are dissolved and sauce begins to thicken. Pour sauce evenly into into the baking dish
- Tip the baking dish to each side a few times to evenly distribute the sauce
- Cover with tin foil, place into the oven on center rack and bake for 45 minutes to 1 hour
Find it online: https://www.wholekitchensink.com/scalloped-potatoes/