Ingredients
- 2 tablespoons avocado oil
- 1 shallot
- 1 clove garlic
- 2 tablespoons flour
- ½ cup unsweetened almond milk
- 1 cup bone broth or vegetable broth
- 5 potatoes thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh thyme and chives finely chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Thinly slice the potatoes, approximately ⅛-inch thick. Using a mandoline will make the job easier.
- Toss potato slices with oil and evenly spread on a single layer on the baking sheet.
- Bake potato slices for 25 minutes.
- In a saucepan over medium heat, heat the avocado oil, shallot, and garlic until the shallot is translucent (1-2 minutes).
- Add flour, and cook for an additional 1-2 minutes.
- Whisk in the broth and milk, adding small amounts at a time.
- Stir until the mixture thickens, and allow to boil for 2 minutes.
- Season with salt and pepper.
- In a baking dish, layer the pre-baked potato slices and cream sauce. Finish with a cream sauce layer on top.
- Cover and bake for 10 minutes. Uncover, and bake for an additional 5 minutes.
- Allow dish to rest for 10 minutes. Garnish with fresh herbs.
