Savory Scalloped Potatoes

Ingredients

• 6 Yukons Gold potatoes
• 3 tablespoons butter , or more to taste
• 3 tablespoons all-purpose flour
• 1 bay leaf
• 2 cups Almond Breeze Original
• 1 clove garlic , sliced
• 1 teaspoon ground nutmeg
• 2 teaspoons fresh thyme leaves
• 0.5 cups grated Parmesan cheese
• 1 cup vegetable stock
• Salt and pepper to taste
• Cooking spray
• 1 cup shredded Cheddar cheese

Instructions

1. 1

   Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).

2. 2

   In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.

3. 3

   Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.

4. 4

   Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.