Scalloped Potatoes

Ingredients:

• 3 tablespoons butter or ghee

• olive oil

• 1 small white or yellow onion thinly sliced

• 4 garlic cloves minced

• 1/4 cup cassava flour

• 1 cup chicken stock

• 2 cups almond milk

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon black pepper

• 2 teaspoons thyme

• 4 pounds yukon gold potatoes sliced into 1/8-inch rounds

• 1 cup sharp cheddar cheese grated or 1/3 cup nutritional yeast

• 1/2 cup parmesan cheese finely grated; optional

Utensils:

• 9 x 13 inch baking dish

• mandolin or knife

• cutting board

• large skillet

• mixing spatula

• aluminum foil

• cooling rack

• whisk

Instructions:

1. prepare ingredients

2. preheat the oven to 400°F

3. grease a 9x13 inch baking dish with olive oil and set aside

4. get a large skillet over medium-high heat and add 3 tbsp of butter and allow it to melt

5. add a thinly sliced onion to the pan and saute for 4-5 minutes or until soft and translucent

6. add 4 minced garlic cloves and saute for another minute until fragrant

7. add 1/4 cup of cassava flour to the pan and stir until it evenly coats the onions and cook for a minute or so

8. gradually pour 1 cup of chicken stock into the pan while whisking then whisk until smooth

9. add 2 cups of almond milk to the pan and whisk together

10. add 1 1/2 tsp of salt to the pan

11. add 1/2 tsp of pepper to the pan

12. add 2 tsp of thyme to the pan and whisk to combine

13. continue to cook for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens then remove from heat and set aside

14. spread 1/2 of the sliced potatoes in an even layer on the bottom of the prepared pan

15. top evenly with 1/2 of the cream mixture

16. sprinkle over 1/2 cup of shredded sharp cheddar cheese

17. sprinkle over 1/4 cup of grated parmesan cheese

18. then evenly add the rest of the sliced potatoes

19. pour over the remaining 1/2 of the cream

20. sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese

21. and finally sprinkle over the remaining 1/4 cup of grated parmesan cheese

22. cover the pan with foil and place in the oven at 400°F for 30 minutes

23. then remove the foil and bake uncovered for an additional 25-30 minutes or until the potatoes are cooked through

24. transfer the pan to a cooling rack and garnish with additional parm and thyme if you desire

When you are ready for serving, cut up a piece and serve on the side of entrée