Weekly Recipe – Coconut Scallop Potatoes

I had a request for a nut-free option of my scallop potatoes recipe. Coconut is not a nut even though there is the word “nut” in the name. It is a drupe or fruit, so this made coconut the perfect substitute for this recipe. 

Ingredients

Servings 6

🥥  2 cans of whole coconut milk

🥥  3 cloves garlic

🥥  2 teaspoons sea salt

🥥  2 teaspoons fresh thyme leaves, plus extra for garnish

🥥  2 scallions, trimmed and thinly sliced

🥥  5 russet potatoes, peeled and thinly sliced Paprika

Instructions

Preheat the oven to 375 degrees.

Lightly grease a 9 x 13-inch pan.

In a blender, puree coconut milk, garlic, and salt. Transfer to a large bowl.

Add thyme and scallions to the coconut cream and mix with a spoon.

In the pan, arrange half of the sliced potatoes, overlapping, and pour half of the coconut cream on top.

Repeat for the second layer.

Dust the top with paprika and cover the pan with foil.

Bake for 45 minutes.

Remove foil and continue baking another 15 minutes, or until potatoes are fork tender and lightly browned on top.

Garnish with fresh thyme before serving and adjust salt to taste.

Enjoy 😋