Scalloped Potatoes

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Servings: 4 Prep: 30 min Cook: 70 min Dairy Free Gluten Free Christmas Homestyle Kids Oven Simple Added 7 months ago Updated 7 months ago

Missing nutrition data for: Nutmeg, Russet Potatoes

Ingredients

14 ounces full fat coconut milk

½ cup chicken broth

½ cup nutritional yeast

½ teaspoon sea salt, to taste

¼ teaspoon nutmeg ⚠

6 medium russet potatoes ⚠

1. Preheat oven to 325F. In a small saucepan, bring milk, broth, nutritional yeast, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Peel and thinly slice the potatoes. You can use a food processor for this.

3. Lay the potatoes evenly in a shallow baking dish. Pour warm cream mixture over potatoes.

4. Bake until bubbling, golden brown, and tender when pierced, about 1 hour. Let sit 10 minutes before serving.

5. Make ahead up to 2 days: reheat at 325F until center is warm, about 30 minutes.

Per serving incomplete

545

Cal

39g

Carbs

23g

Fat

53g

Protein

Carbs 27%

Fat 36%

Protein 37%