Dairy-Free Scalloped Potatoes

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INGREDIENTS

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Melt ghee or dairy-free butter in a saucepan and add cassava flour, stirring until well blended

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Slowly pour in the almond milk and bring to a low boil. Cook for 5-6 minutes stirring constantly until roux thickens

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Continue to stir until roux is thickened, then add salt, pepper and thyme

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Add sliced russet potatoes to a 9x13 baking dish and pour sauce over the potatoes making sure to coat them well

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Cover and bake for 60 minutes. Then bake uncovered for an additional 15 minutes to brown the top

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Let potatoes sit for about 5 minutes before serving!

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