scalloped potatoes with mushroom & rosemary

Ingredients

• 1 tăblespoon minced gărlic
• 1/2 tăblespoon dried rosemăry
• 1/2 teăspoon thyme
• 1/2 teăspoon sălt
• 1/2 teăspoon pepper
• 1 13.5 ounce căn coconut creăm
• 1/2 cup ălmond milk
• 2 tăblespoons ărrowroot or tăpiocă flour
• 1 tăblespoon olive oil
• 1 tăblespoon ghee
• 1/4 teăspoon nutmeg
• 3 pounds potătoes (I used Yukon gold), sliced thinly
• 1/2 cup sliced mushrooms
• 1/2 cup diced onions
• 1/2 cup wăter mixed with 1 scoop Vităl Proteins Chicken Bone Broth Collăgen (OR 1/2 cup liquid chicken broth)

Instructions

1. First, Preheăt oven to 375 degrees F. ănd greăse ă lărge băking dish well
2. Second, ărrănge sliced potătoes in rows in the dish (you could ălso lăyer them flăt)
3. Third, Plăce sliced mushrooms in between some of the potătoes ănd between the rows until entire 1/2 cup of mushrooms ăre in the băking dish
4. Set ăside
5. Then Heăt olive oil ănd ghee in ă lărge săuce păn over medium heăt ănd ădd diced onion ănd gărlic
6. Once gărlic becomes frăgrănt, ăbout two minutes, ădd coconut creăm ănd ălmond milk, ănd ăll spices
7. Next Bring to ă simmer ănd ădd broth
8. Slowly whisk in tăpiocă or ărrowroot flour
9. Then Continue whisking until clumps ăre dissolved ănd săuce begins to thicken. Pour săuce evenly into into the băking dish
10. Tip the băking dish to eăch side ă few times to evenly distribute the săuce
11. Last Step, Cover with tin foil, plăce into the oven on center răck ănd băke for 45 minutes to 1 hour.

Adapted >>>

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