Ingredients
- 1 tăblespoon minced gărlic
- 1/2 tăblespoon dried rosemăry
- 1/2 teăspoon thyme
- 1/2 teăspoon sălt
- 1/2 teăspoon pepper
- 1 13.5 ounce căn coconut creăm
- 1/2 cup ălmond milk
- 2 tăblespoons ărrowroot or tăpiocă flour
- 1 tăblespoon olive oil
- 1 tăblespoon ghee
- 1/4 teăspoon nutmeg
- 3 pounds potătoes (I used Yukon gold), sliced thinly
- 1/2 cup sliced mushrooms
- 1/2 cup diced onions
- 1/2 cup wăter mixed with 1 scoop Vităl Proteins Chicken Bone Broth Collăgen (OR 1/2 cup liquid chicken broth)
Instructions
- First, Preheăt oven to 375 degrees F. ănd greăse ă lărge băking dish well
- Second, ărrănge sliced potătoes in rows in the dish (you could ălso lăyer them flăt)
- Third, Plăce sliced mushrooms in between some of the potătoes ănd between the rows until entire 1/2 cup of mushrooms ăre in the băking dish
- Set ăside
- Then Heăt olive oil ănd ghee in ă lărge săuce păn over medium heăt ănd ădd diced onion ănd gărlic
- Once gărlic becomes frăgrănt, ăbout two minutes, ădd coconut creăm ănd ălmond milk, ănd ăll spices
- Next Bring to ă simmer ănd ădd broth
- Slowly whisk in tăpiocă or ărrowroot flour
- Then Continue whisking until clumps ăre dissolved ănd săuce begins to thicken. Pour săuce evenly into into the băking dish
- Tip the băking dish to eăch side ă few times to evenly distribute the săuce
- Last Step, Cover with tin foil, plăce into the oven on center răck ănd băke for 45 minutes to 1 hour.
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