1 medium onion, chopped
2 tbsp. fresh garlic, minced
2 tbsp. olive oil
2 tbsp. all-purpose flour
1¼ cups unsweetened coconut milk (not low fat)
3 medium potatoes (about 1 lb.)
8-12 oz. drunken goat cheese (the soft one), shredded
Salt and pepper to taste
Grease a large casserole or baking dish, set aside.
To make the roux, in a skillet combine the onions, garlic and olive oil. Sauté until the onions are just tender. Add salt and pepper to taste, then sift in the flour while stirring. Mix well. Add the coconut milk, all at once. Cook over medium heat, stirring constantly, until thick and bubbly. Turn off heat and cover.
Thinly slice the potatoes. Layer 1/3 of the potatoes in the bottom of the casserole dish. Cover with 1/3 of the sauce, and then 1/3 of the shredded cheese. Add two more layers, each time using 1/3 of the potatoes, then 1/3 of the sauce, and finally 1/3 of the shredded cheese.
Bake, covered, at 350° for 45 minutes. Then uncover and bake an additional 30 minutes, or until the potatoes are tender.
 Rhymes with "shoe".
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