DILL-Liscious Scalloped Potatoes

The smell of this dish alone will leave you wanting to eat it straight out of the oven. It is dill-liscious!!! FYI - If you are not much of a dill person, you can always use dried chives. This recipe can be very versatile depending on your taste preferences. 

Main Ingredients: 

• 2 large yukon gold potatoes, very thinly sliced width wise (**see note below). 
• 1/2 of a white cooking onion, either diced or thinly cut into half moons.  

**I sliced mine 1/8th of an inch thick. If you want your potatoes thicker try not to exceed 1/4th of an inch; however, you may have to add extra cooking time. Thinner sliced potatoes will cook quicker and vice versa. I also left the skin on mine, but you can choose whether or not you want to peel your potatoes.**

Dill-liscious Sauce: 

• 2 cans of coconut milk (full fat) 
• 1/4 cup vegetable broth 
• 1/4 cup finely chopped dill 
• 1/8 cup white flour 
• 1 TBSP vegan butter 
• 1 TBSP garlic powder 
• 1/2 TBSP onion powder  
• 2 tsp's of arrowroot starch 
• 1/4 - 1/2 tsp of salt, depends on your preference. 
• Dash of pepper 

Optional, but you could add a bit of fresh squeezed lemon to the sauce. I've tried this sauce before with a pasta recipe and added lemon, so I know it tastes good. 

It's completely up to you on if you want to make a roux by melting the vegan butter in the pot and by adding bits of flour at a time until the flour combines with the butter and browns ever so slightly; then you can add the other ingredients. Or, you can do what I did and throw everything into the pot. Either way it'll taste & smell dill-liscious!! But in the end all of the above ingredients will end up in the same pot to simmer on medium to low heat with a lid for approximately 12 - 15 minutes while whisking occasionally. It'll be done once the sauce starts to thicken. Remove from burner once done. FYI - when the sauce starts to thicken, it thickens quickly. If  it gets too thick you can add a bit more veggie broth ( 1 - 2 TBSP). 

Layer the scalloped potatoes like so; 

Potato, onion, sauce and so on and so forth. I used a square 8" by 8" baking dish. Make sure the last layer is the sauce. 

Walnut Parmesan: 

• 1/2 cup walnuts 
• 1/4 cup nutritional yeast  
• 1 TBSP olive oil 
• 1/2 TBSP garlic powder 

Put all of the above items in a food processor and blend into a powder like substance. 

**You'll have left over. Make sure to store in a jar with a lid for later use; such as a pizza or pasta topper!**

Set oven to 350 F 

Cook covered with tin foil or lid for 30 mins 

Cook uncovered for 60 minutes; however, at the 30 minute point take the scalloped potatoes out of the oven and generously sprinkle the walnut parmesan over the top. Turn oven up to 375 F and bake for the remaining 30 minutes. Once done cooking, let cool for 10 - 12 minutes before serving. The sauce will thicken during the cooling process. 

Enjoy!!! 

If you make this recipe let me know how it goes! Also, don't forget to #foodwithavegeance @foodwithavegeance on Instagram. Thanks!! 💚💚