Prep Time: 20 Min
8 Cups Sliced Yukon Gold Potatoes 2 Sweet Onions, Sliced Thinly 16 Ounces Chicken Broth 13.5 Ounces Full Fat Coconut Milk ¼ Cup Cassava Flour 1-2 Cloves Garlic, Minced 1 Tablespoon Olive Oil 1 Teaspoon Salt ½ Teaspoon Black Pepper ½ Teaspoon Dried Rosemary
Cook Time: 70 Min
Make the cream sauce and caramelized onions.
Thinly slice the potatoes, and layer them in the casserole dish.
Layer the potatoes with the cream sauce, and repeat until there is nothing left. Bake covered for 60 minutes.
Remove cover after 60 minutes, and broil for 5-10 minutes until the potatoes are golden brown. Serve hot!
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