Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 2 Servings

Scalloped potatoes are traditionally made with a lot of butter, milk and refined flour. We can also make it without milk, butter and refined flour and still enjoy this warm creamy dish.

This is one soul food you will want to go back to.

Ingredients

• Potatoes: 2 medium sized
• Chickpeas: 1 cup(boiled)
• Coconut milk: 1 cup
• Garlic: 3 cloves(crushed)
• Pepper: ½ tsp
• Chilli flakes: 1 tsp
• Rock salt: to taste

Method

• In a blender place crushed garlic, pepper, salt, chickpeas and blend adding coconut milk as required.

• Keep adding the milk and blend to get a sauce of pouring consistency. You can use some water if required.

• Peel and slice the potatoes into thin discs. Sprinkle with salt and chilli flakes.

• Preheat oven to 220 °C.

• In a baking dish arrange the potato slices covering the base of the dish with two layers of potatoes.

•  Pour the sauce to cover the potato layer.

• Arrange a layer of potatoes on top of the sauce.

• Cover the dish and bake for at least 45-50 mins.

• Uncover and check if the potato is tender.

• Once the potatoes are tender, uncover and bake the top for 10 mins.

• Remove from the oven. Sprinkle with a herb of your choice

  Wellcure tip:

• How long the dish takes to cook depends on the depth of the baking dish.
• Handle the dish with care, it’s extremely hot.
• Add a layer of sliced onions between the potato layer if you wish to.

Eating Guide:

• Food group: Vegetables and nut.

• Vegetables are highly alkalizing foods, helping our bodies balance our internal pH.

• A good dose of vegetables and nuts food group ensures we provide the right material to the body to cleanse and build.

• Best served with steamed carrots, peas and beets for rainbow colours. 

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