- 3.3 lbs (1.5 kg) small potatoes
- 6 Tbsp of olive oil
- 1 large yellow onion
- 5 cloves of garlic
- 5 stalks of fresh thyme
- 4 Tbsp of all purpose flour
- 1 can or 1⅔ cups (400 ml) of coconut milk
- 1½ cups (370ml) of cashew or almond milk
- Zest of 1/2 lemon
- 2 Tbsp of nutritional yeast
- 2-3 tsp sea salt flakes
- a pinch of freshly ground pepper
- Start by washing your potatoes, making sure to scrub off any dirt as you will be leaving on the skins.
Slice your potatoes using a mandolin slicer, a slicing blade, or a food processor. Place all of the potatoes in a large oven.
Heat a skillet over medium heat and add 2 Tbsp of olive oil. Finely chop your onion and saute for about 2 minutes. Slice the garlic and remove the thyme leaves from the stems. Next add to the onions. Saute for about 2 minutes, then, add to the potatoes.
Preheat the oven to about 395°F (200°C.)
Heat a clean skillet and add the remaining 4 Tbsp of olive oil. Make sure the oil is very hot so that once you add the flour, it starts to sizzle. Add flour then stir well until flour and oil form a paste.
Next add the coconut milk. Stir well. Then add the almond or cashew milk. Stir until you can feel the milk start to thicken.
Once the milk begins to thicken, add the lemon zest, nutritional yeast, and salt and pepper. Taste to make sure the sauce is seasoned well. Adjust salt, pepper or nutritional yeast amounts if necessary.
Pour about 3/4 of the sauce over the potatoes then mix well. You want the sauce to evenly cover the potatoes. Pour the remaining sauce on top of the potatoes. Once this is complete, place the potatoes into the oven and bake for about 40 minutes.
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