Ingredients:
- 8 cups combination organic red and sweet potatoes, pared and thinly sliced
For White Sauce:
- 4 TB organic butter, raw organic coconut oil, or organic ghee
- 3 TB tapioca flour
- 2 tsp freshly ground pink Himalayan salt
- 4 cups organic full-fat canned coconut milk or organic goat milk
- 4-6 TB chopped onion or 2 TB dried onion
Supplies
- Small pot
- 9 x 13 inch pan
Instructions:
- Preheat oven to 325 degrees F. Peel the red and sweet potatoes and slice them into thin slices. Combine the potatoes, so each type is evenly distributed.
- In a small pot over low heat, melt the butter. Add the flour, sea salt, onions, and coconut milk. Bring to a simmer and let cook until thickened. Immediately remove from heat.
- Place half the potatoes in a buttered 9 x 13 inch pan. Top with half the sauce mixture. Repeat the layers. Bake uncovered for 1-2 hours or until you can stick a fork clear through the potatoes to the bottom of the casserole dish.
Easy Scalloped Potatoes