Savory Scalloped Potatoes

Directions

Potatoes

1. Step 1 complete

   Thinly slice 6 Yukon potatoes (we used a mandolin for an even consistent cut).

2. Step 2 complete

   In a saucepan melt butter on medium heat, add in 3 tablespoons all purpose flour and whisk until smooth.

3. Step 3 complete

   Leave in 1 bay leaf and begin to add the almond breeze while constantly stirring with a whisk.

4. Step 4 complete

   Add 1 thinly sliced garlic clove, 1 teaspoon nutmeg powder, 2 teaspoons fresh thyme sprigs.

Cheese Mixture

1. Step 5 complete

   Mix in 1/2 cup grated Parmesan cheese and 1 cup vegetable stock and bring the mixture to a simmer to thicken.

2. Step 6 complete

   Salt and pepper to taste.

3. Step 7 complete

   Remove bay leaf and remove almond milk mixture from heat.

Bake

1. Step 8 complete

   Preheat oven to 375°F.

2. Step 9 complete

   Grease your casserole dish with a nonstick spray. Lay half of the sliced potatoes on the bottom of the casserole dish.

3. Step 10 complete

   Pour half of the almond breeze mixture over the the potatoes.

4. Step 11 complete

   Repeat the process until you have a second layer.

5. Step 12 complete

   Spread the 1 cup of cheddar on top and place casserole dish into the oven.

6. Step 13 complete

   Bake for 45 minutes or until potatoes are tender and fully cooked.