1/2 tablespoon coconut oil
2 lbs Russet potatoes, peeled + thinly sliced (I used red skin potatoes and did not peel them)
1 tablespoon potato starch (I used arrowroot starch)
1 tablespoon water
1 cup coconut milk
1 cup chicken or vegetable broth
2 garlic cloves, smashed
salt & pepper to taste
Directions
1. Preheat the oven to 350 degrees and grease a square baking dish with oil
2. Peel and slice the potatoes to 1/8th inch thickness
3. In a small bowl stir together starch and water to make a slurry
4. In a small saucepan, bring coconut milk and broth to a boil with the smashed garlic cloves. Season to taste
5. Once boiling, take off heat and whisk in the starch slurry. Return to heat and keep whisking until sauce has thickened
6. Layer potato slices and sauce in the prepared dish. Bake for about 45 minutes until the potatoes are tender. Turn on the broiler for about 5 minutes to brown the top of the scalloped potatoes
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