Garlic and rosemary scalloped potatoes

Rich, creamy and full of flavor!

This is a great side dish to go with a variety of mains, and a yummy way to satisfy a potato craving!

I love the smell of fresh rosemary! And partnered with garlic, it's such a comforting taste.

The thinner your potatoes, the faster they will cook so keep that in mind when slicing!

Almost ready for the oven!

Yum, yum, yum!

Ingredients:

1.5 tbsp vegan butter

3 cloves garlic

1 sprig fresh rosemary

1 tbsp gluten-free flour

250 ml (1 cup) oat milk

400 potatoes (about 5 small)

pinch nutmeg

pinch cayenne

salt & pepper

Method:

1. Preheat oven 180ºC/350ºF. Peel garlic, cut in half and de-germ

2. Melt butter on medium low in a small pot. Add garlic and rosemary and leave to infuse for about 10 minutes

3. Meanwhile, wash and peel potatoes. Cut into thin slices, about 3-5mm thick

4. Remove garlic and rosemary from butter and put aside. Turn up heat to medium high. Add flour and stir to create a roux. Cook for 2 minutes

5. Slowly stir in oat milk and allow mixture to come up to bubbling and thicken. Add nutmeg, cayenne, and salt and pepper to taste

6. In a small baking dish (I used 8"x5"), create a layer of potatoes then spoon sauce to cover. Repeat layering potatoes and covering with sauce until final layer. Cover generously with sauce then place cooked rosemary and garlic on top

7. Cover with lid or foil and bake about an hour until potatoes are cooked through. Serve warm

Serves 4 as a side dish