Ingredients
8
8 servings
- •6 Yukon Gold potatoes
- •3 tablespoons butter, or more to taste
- •3 tablespoons all-purpose flour
- •1 bay leaf
- •2 cups Almond Breeze Original
- •1 clove garlic, sliced
- •1 teaspoon ground nutmeg
- •2 teaspoons fresh thyme leaves
- •0.5 cup grated Parmesan cheese
- •1 cup vegetable stock
- •Salt and pepper to taste
- •Cooking spray
- •1 cup shredded Cheddar cheese
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 219
- Carbohydrate: 22g
- Fat: 11g
- Fiber: 2g
- Protein: 8g
- Sugar: 0g
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