Savory Scalloped Potatoes


  • 6Yukon Gold potatoes
  • 3 tablespoons butter, or more to taste
  • 3 tablespoons all-purpose flour
  • 1bay leaf
  • 2 cups Almond Breeze Original OR any Almond Breeze Almond-Cashew Blend
  • 1 clove garlic, sliced
  • 1 teaspoon ground nutmeg
  • 2 teaspoons fresh thyme leaves
  • ½ cup grated Parmesan cheese
  • 1 cup vegetable stock
  • Salt and pepper to taste
  • Cooking spray
  • 1 cup shredded Cheddar cheese
  • Directions

  • Step 1

    Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).


  • Step 2

    In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.

  • Step 3

    Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.

  • Step 4

    Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

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