Popular Conditions & Diets
Ingredients
11
Time
50m
Serves
8
Recipe by Megan Horsley
Ingredients
11
Time
50m
Serves
8
3 lbs
Yukon Gold Potatoes
peeled and cut 1/4" rounds
2 small
Shallots
thinly sliced
3 Tbsp
Vegan Butter
3 Tbsp
All Purpose Flour
2 1/2 cup
Chicken Stock
1/2 cup
Holiday
Side
Cashew Milk
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
1/4 cup
Nutritional Yeast
4 sprigs
Fresh Rosemary
minced
4 sprigs
Fresh Thyme
minced
1
PREHEAT: oven to 375F. Line a 9x13 baking dish with parchment paper. Lightly grease with coconut oil, avocado oil or vegan butter.
2
ARRANGE: the potato slices in the baking dish so they are upright and snugly in place. Top with the sliced shallots.
3
MELT: the vegan butter or coconut oil in a large saucepan over medium heat. Add the flour to make a roux and whisk well. Slowly add the chicken stock and cashew milk, whisking well to incorporate. The sauce will start to thicken, this is what we want. Add the nutritional yeast, herbs, salt and pepper.
4
POUR: the sauce over the potatoes making sure to cover everything evenly.
5
BAKE: for 50 minutes or until tender. Broil for 5 minutes until the top is golden brown.
6
Substitutions: Vegan? Use vegetable stock instead of chicken stock. Gluten-free? Use tapioca starch or your favourite gluten-free flour. Results may vary.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
