SLIGHTLY HEALTHIER SCALLOPED POTATOES

I tried to make my scalloped potatoes a bit lighter this time by using almond milk and less butter; it’s just as good, trust me! Be sure to get the potatoes really golden brown on top so you get that crispy texture and flavor! Super tasty!

INGREDIENTS: 
3 lbs Yukon Gold potatoes
1 tbsp butter
½ yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh thyme
1 tsp salt
½ tsp pepper
Pinch cayenne pepper 
1 cup almond milk
1 tbsp cornstarch
1 cup shredded white cheddar cheese

Tools
7x11” baking dish
Knife 
Cutting board 
Saucepan

DIRECTIONS:

1. Preheat oven to 400°F. Spray a 7x11” baking dish with non-stick cooking spray. (9x13” also works, it’ll just be thinner.) 
2. Slice the potatoes thin (about ⅛”). Layer half of the potato slices on the bottom of the baking dish, in overlapping layers.
3. Melt the butter in a saucepan over medium-high heat. Once melted, add the onion and sauté for a few minutes, until softened. Stir in the garlic, thyme, salt, pepper, and cayenne. Stir until well combined. 
4. Whisk in the milk and cornstarch and bring to a low simmer for a few minutes, stirring occasionally. Once the mixture begins to thicken, remove from heat. 
5. Stir in about ⅓ of the shredded cheddar. Mix until melted. 
6. Pour half the cheese sauce over the first layers of potatoes and spread out with a spoon. 
7. Layer the rest of the potatoes on top then pour the remaining cheese sauce over the top and spread out with a spoon. 
8. Top with the remaining cheese and bake for about 40-45 minutes, until golden brown and bubbly.