Dairy Free Salmon Scalloped Potatoes
- Yield: 6-8 1x
Ingredients
Scale
- 3 pounds russet potatoes (roughly 3 large potatoes)
- 2 shallots, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup raw cashews, soaked and drained
- 1 3/4 cup almond milk
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 3 tablespoons fresh dill, chopped
- 1/4 cup tapioca flour
- 2 3-ounce pouches of Chicken of the Sea Skinless & Boneless Pink Salmon
Instructions
- Soak one cup raw cashews overnight in a bowl of water
- Preheat oven to 350 degrees
- Place a medium pan on the stovetop over medium-high heat. Add the olive oil, shallots, and garlic. Sauté for 3-5 minutes, until shallots are translucent
- Place the sautéed shallots and garlic into a blender with the drained cashews, almond milk, lemon juice, and salt. Blend until creamy
- Pour the cream back into the pan used to sauté the shallots and turn heat to medium. Bring the cream to a slow simmer then add 1/4 cup tapioca flour (sometimes labeled tapioca starch). Whisk quickly to thicken the sauce, then add the chopped fresh dill. Set aside
- Peel the potatoes then use a mandoline slicer to slice the potatoes 1/4″ thick
- Spray a 9×9 inch baking dish with oil, then arrange a layer of potatoes on the bottom
- Add 1/2 pouch of salmon to the top of the potatoes, then layer the cream sauce over top, enough to cover all the potatoes
- Continue layering until you have roughly four layers. Cover the top layer of potatoes with rest of the salmon and sauce
- Cover the top of the dish with aluminum foil and bake for 60 minutes
- If desired, remove the foil after the 60 minutes is up, and turn the oven broiler on high. Broil for 5 minutes or so, just enough to brown the top a bit
- Garnish with additional freshly chopped dill to serve