Creamy Potatoes Au Gratin
5 cups thinly sliced russet potatoes (use a mandolin), about 3 large potatoes (NOTE: hash brown potatoes taste better!)
1/4 cup nutritional yeast
2 tbsp ghee
13.5 oz can full fat, unsweetened coconut milk
1/2 cup mayo
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
1/4 cup almond flour
1/2 tsp paprika
Preheat oven to 350F and take out a large baking dish, I used a 9X13 pan.
Slice potatoes using and mandolin and set aside in a large mixing bowl.
In a medium sauce pan, melt the ghee. Add the nutritional yeast and mix to combine. Add the coconut milk. Mix until combined and creamy.
Add mayo, garlic powder, onion powder, salt, pepper and creamy sauce to a blender. Pulse until combined. Add parsley last and pulse once to mix it in.
Pour blender mixture over potatoes in large mixing bowl and mix to combine and fully coat potatoes.
Pour potatoes into baking dish. Mix almond flour and paprika together in a small bowl. Sprinkle with topping on and cover with foil. Bake in preheated oven for 1 hour.
Remove foil and bake another 20-30 mins, until browned on edges and bubbling.
Remove from oven and allow 10 minutes to cool before slicing in.