Creamy Vegan Coconut Potatoes
These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they are SO easy to make. No peeling, slicing, or cooking the sauce separately. Less than 10 ingredients added right to a casserole dish and then baked!
Servings: 6
Ingredients
- 400ml can full-fat coconut milk (1 ¾ cups)
- ¼ cup all-purpose flour (gluten-free all-purpose flour if preferred)
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 1.5 lbs yellow baby potatoes (about 5 cups)
Instructions
- Preheat your oven to 400F (220C).
- In a 1.5qt casserole dish (or larger), whisk together the coconut milk, flour, garlic, thyme, salt, pepper, and nutmeg. Add the potatoes and give it a stir to coat. Cover with foil and bake for 50 to 65 minutes until the potatoes are fork tender. Serve hot.
Notes
Gluten Free: Swap out the all-purpose flour for gluten-free all-purpose flour.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 111kcal | Carbohydrates: 24g | Protein: 3g | Sodium: 298mg | Potassium: 492mg | Fiber: 2g | Vitamin A: 55IU | Vitamin C: 24.8mg | Calcium: 22mg | Iron: 1.4mg
Find it online:
https://itdoesnttastelikechicken.com/creamy-vegan-coconut-potatoes/