Instructions

• Preheat oven to 375F.
• Wash, peel and slice the potatoes using a mandolin slicer to get them nice and thin.
• In a large saucepan, heat up the butter on medium heat and sauté the leeks and mushrooms with a dash of salt and pepper for 2-3 minutes. Add in garlic, garlic powder and nutmeg and sauté for another 2 min.
• Next, sir in the flour and cook for 1-2 min before slowly adding in the almond milk. I like to add the Silk Almond in ½ cup at a time while stirring to let the flour soak it up before adding the next ½ cup. Keep stirring and adding the almond beverage until everything is well absorbed and the sauce starts to thicken up. Turn off heat and stir in the cultured coconut to replace the yogurt or cream.
• In a casserole-baking dish lightly greased with some butter, start layering on one layer of thinly sliced potatoes. Make sure to overlap them closely together so your layer isn’t too thin. Add 2-3 ladles of the mushroom and leek sauce and spread over potatoes. Then layer on the thinly sliced raw onions.
• Repeat this process for another layer finishing off with a final top layer of potatoes with a sprinkle of seal salt, pepper and paprika.
• Cover the top with foil and bake in the oven for 45 min. Remove foil and bake for another 15 min and then finish it off by broiling it for 3-5 min just to get the top nice and golden brown and crispy.
• Once baked remove from the oven and let sit for 5 min to cool slightly and thicken up. You can garnish your scalloped potatoes with some freshly sliced green onions before slicing in and serving it.