Ingredients

The following ingredients have 8 Servings
  • 3 lb Yukon gold potatoes
  • 1/4 cup ghee (or coconut oil for vegan)
  • 3 tbsp cassava flour (or arrowroot starch)
  • 1 1/2 cup full-fat coconut milk
  • 1/2 cup vegetable broth (bone broth or chicken broth for dairy-free. )
  • 1/3 cup nutritional yeast
  • 1 tbsp garlic powder
  • 1 tsp thyme leaves (chopped)
  • 1/2 tsp rosemary (chopped)
  • 1 tbsp sea salt
  • 1/2 tsp ground black pepper

Instruction

  • Preheat oven to 375 degrees F and grease a 9x13 baking sheet.
  • Use a mandoline slicer or a sharp knife to slice the potatoes thinly and set aside.
  • Heat ghee in a saucepan over medium heat and whisk in cassava flour until thick, about 1 minute.
  • Add in coconut milk, broth, nutritional yeast, garlic powder, thyme, rosemary, salt, and pepper, and continuously whisk for 5 minutes or until the sauce begins to thicken and turn opaque. Remove from heat.
  • Place 1/3 of the potato slices on the baking dish in an overlapping layer, and pour 1/3 of the sauce over the potatoes. Repeat this process 2 more times.
  • Cover the baking dish with foil and bake for 40 minutes. Remove foil and bake 30 additional minutes until potatoes are tender and the top layer is golden and crispy.