Ingredients55 m servings 219
- Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
- 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.
- Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
- 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.
Per Serving: 219 calories; 11.4 21.6 8 31 287 Full nutrition
ReviewsRead all reviews 3
Minor change: Added chili flakes to the seasonings. Also made a doubled recipe and froze one portion. The results were outstqnding.
Delicious! Only change was layering potatoes then 1/2 of the cheese, repeat layer and add almond breeze mixture.