Ingredients
- 3 lbs Yukon gold potatoes or russet potatoes sliced into 1/8” rounds (peel first if using russet)
- Avocado oil or olive oil
- 1/4 cup grass fed butter. You can also use refined coconut oil for a dairy free version.
- 1 small yellow onion
- 5 cloves garlic minced
- 3 tablespoons arrowroot
- 3 cups unsweetened dairy-free milk of choice or regular A2 Whole Milk
- 1 teaspoon Dijon mustard
- 3-4 tablespoons nutritional yeast
- 1 -2 teaspoons sea salt or Celtic salt
- 1/2 teaspoon black pepper
Instructions
- Start with slicing your potatoes and setting them aside. Preheat your oven to 400°F and oil your Xtrema Pie plate or cooking vessel of choice with olive or avocado oil to create a less stick feel.
- Heat a large Xtrema skillet over low/medium heat and add the butter or coconut oil.
- Add the onions and cook until soft and fragrant, then add the garlic and continue to cook for another minute until soft and melded together. Whisk in the arrowroot flour ain and cook and stir together for another minute or two.
- While stirring, pour in the milk of choice and then add the mustard, nutritional yeast salt, pepper, and whisk to combine all together.
- Stir to fully combine and cook until nice and thick, removing from heat just before the sauce comes to a boil and keeps stirring to make sure you do not burn the bottom.
- To assemble the casserole, start by placing half of the potato slices evenly in the bottom of the greased casserole dish, sprinkle with a pinch of salt and pepper, then cover with half of the sauce mixture.
- Next, Arrange the remaining potato slices over the sauce and sprinkle with more salt and pepper.
- Cover with the remaining sauce, and, if you want any additional cheese feel free to sprinkle fresh grated cheddar, gruyere etc. on top at this point.
- Next Cover the baking dish with a sheet of foil and bake in the preheated oven for 25- 30o minutes.
- After then remove the foil and bake uncovered for another 35 -40 minutes or until the top is golden brown!
- The sauce is very gooey at this point and the potatoes should be cooked through.
- Allow the dish to cool for at least 10-15 minutes before serving and garnish with and fresh herbs you have on hand and enjoy!
