Gene’s Easy Scalloped Potatoes (With Vegan Option)
Supplies
Ingredients
Potatoes
- 8 cups combination organic red AND sweet potatoes, pared and thinly sliced
- 2 tablespoons organic dried minced onion OR 3 tablespoons fresh
White Sauce
- 4 tablespoons grass-fed organic sea-salted butter OR 4 tablespoons coconut oil extra-virgin AND unrefined AND a pinch of pink Himalayan salt OR sea salt, ground
- 3 tablespoons gluten-free all-purpose flour
- 2 teaspoons pink Himalayan salt OR sea salt, ground
- 4 cups organic full-fat unsweetened coconut milk
Instructions
- Preheat the oven to 325°F. Peel the red and sweet potatoes and slice them into thin slices. Combine the potatoes, so each type is evenly distributed.
- In a small pot over low heat, melt the butter. Add the flour, sea salt, and coconut milk. Bring to a simmer and let cook until thickened. Immediately take off the heat.
- Place half the potatoes in a 9 x 13-inch pan. Top with half the onions and half the sauce. Repeat the layers. Bake uncovered for 2 hours or until you can stick a fork clear through the potatoes to the bottom of the casserole dish.
Notes
Whenever possible, we recommend using organic, non-GMO ingredients.