Index ::: [ Recipe ] [ Side Dish ]
Scalloped Potatoes with Coconut Milk and Basil
8 servings

[ INGREDIENTS ]

Coconut Oil
Onion
Coconut Milk
Yukon Gold Potatoes
Swiss Cheese
Fresh Basil
Salt
Black Pepper
Parmesan Cheese

[ INSTRUCTIONS ]

1. Set rack in bottom third of oven, and preheat oven to 400 F or 200 C.
2. Coat 13 inch x 9 inch baking dish with :
   
   Coconut Oil, to Taste;.
3. Place :
   
   1/2 Large Onion, Finely Chopped;
   in small bowl, and strain :
   
   1 Can ( 13.5 Ounce ) Coconut Milk;
   over top.
4. Let stand 10 minutes.
5. Peel and slice :
   
   3 Pound Yukon Gold Potatoes;
   into 1/8 inch-thick rounds.
6. Stir together :
   
   the Potatoes
   the Coconut Milk with Onions
   1/2 Cup Swiss Cheese, Coarsely Grated;
   1/4 Cup Fresh Basil, Chopped;
   in prepared baking dish, and season with :
   Salt, to Taste;
   Black Pepper, to Taste;.
7. Evenly arrange potatoes to cover bottom of dish.
8. Potatoes should be covered with coconut milk mixture.
9. Sprinkle :
   
   3/4 Cup Parmesan Cheese, Grated;
   over top.
10. Bake 35 minutes, or until top is lightly golden brown and potatoes feel tender when pierced with tip of paring knife.
11. Cool 15 minutes before serving.

::: View the original recipe for Scalloped Potatoes with Coconut Milk and Basil at vegetariantimes.com