Ingredients
- 5 lbs potatoes - Russet or Yukon Gold
- Generous pinch of saffron threads
- 2 tbsp hot water
- 2 tbsp non-hydrogenated butter substitute (or use butter for dairy)
- 2 1/2 tbsp flour
- 1 can (15 oz) coconut milk
- 1 cup almond milk (or use milk for dairy)
- 1 tsp salt
- 1/2 tsp finely minced garlic (or 1/4 tsp garlic powder)
- Pinch of cayenne, or more to taste (adds heat)
- Paprika for garnish (optional)
- mortar and pestle, 9x13 baking dish
Preparation
Step 1
Gluten Free Modification: Substitute 1 tbsp potato starch for flour.
Preheat the oven to 350 degrees F. Peel the potatoes, slice them thin, and cover with cold water till ready to use—this will keep them from turning brown.
Grind the saffron threads in a mortar and pestle to a powder.
Add 2 tbsp of hot water to the ground saffron and let it soak for 5 minutes.
Lightly grease a 9x13 baking dish. Drain the sliced potatoes and place half of them in a thin layer on the bottom of the dish, with each slice overlapping the next just slightly.
In a small saucepan, melt 2 tbsp non-hydrogenated dairy free butter substitute over medium heat. Whisk in 2 ½ tbsp of flour to form a thick paste. Continue whisking for a minute or two until the mixture turns a sandy brown color.
Slowly whisk in the coconut milk, a quarter cupful at a time, followed by the almond or soy milk
Whisk in the salt, garlic, cayenne, and saffron water. Heat the sauce over medium, whisking frequently, till it boils. Reduce heat to low and keep warm.
Pour half of the sauce over the layer of potatoes, using a ladle or large spoon to make sure the potatoes are evenly covered with sauce. Put the sauce back on the stovetop over low heat to keep warm.
Make another layer with the remaining potato slices.
Use a whisk to break up the top of the sauce. Pour the remaining sauce over the top layer of potatoes, again using a spoon or ladle to control the sauce. Make sure every potato is covered and no white areas remain.
Cover the dish with foil. Place in the oven and bake covered for 60 minutes, till the potatoes are tender.
Remove the foil and turn on your broiler. Place your baking dish 4-6 inches below the broiler. Broil the potatoes for a few minutes till the top is nicely browned.
Sprinkle the top of the casserole lightly with paprika. Serve potatoes warm as a side dish.