3TbspgheeDairy free option: substitute olive oil or avocado oil
1cupchicken bone brothVegan option: substitute vegetable broth
1/4cuptapioca floursubstitute arrowroot, cassava flour, almond flour, or all purpose flour
1smallyellow onion diced
1-2Tbspminced garlic
113.5 FL OZfull fat coconut milksubstitute any type dairy free milk
3Tbspfresh thyme
Salt and pepper to taste
2cupscheeseDairy free and Vegan option: substitute a plant based cheese or nutritional yeast
3largeYukon gold potatoes peeled and sliced into thin rounds
Instructions
Instructions:
Preheat oven to 400°F
Grease a casserole dish (I used 11x6)
Peel your potatoes, rinse with water, and carefully slice into thin rounds. But try to make them uninformed when slicing to help them cook evenly when baking. Set aside while you prep the creamy mixture
Cream sauce mixture:
Add ghee or oil to a medium pan on medium heat and warm oil through (about 30 seconds)
Add diced onions with salt and pepper and cook for about 5-6 minutes or until the onions are translucent on medium heat stirring throughout
Add in minced garlic and cook about 30 seconds-1 minute on medium heat, stirring throuhgout so it doesn't burn
Add in flour and mix for a minute or so on medium heat
Add broth, coconut milk, and whisk until a thick creamy sauce forms (about 3-4 minutes)
Add in more salt and pepper and 2 Tbsp fresh chopped thyme, and mix
Putting together the casserole:
Add an even layer of 1/2 of the sliced potatoes to greased casserole dish
Add half of the cream mixture to the top of the potatoes and then 1/2 of the shredded cheese
Add the rest of the potatoes into another even layer, add rest of cream mixture, top with cheese, and sprinkle 1 Tbsp fresh chopped thyme
Cover with foil and bake 400°F for 30 minutes
Remove foil after 30 minutes and cook for another 20-25 minutes on 400°F
Broil for 1-2 minutes to get cheese nice and crispy