Baked Bechamel Potatoes

Ingredients:

4 regular potatoes, sliced into thin rounds

2 medium sweet potatoes, sliced into thin rounds

3 cups chicken bone broth

1 x 400ml can of full fat coconut milk

4 tbsp coconut oil

1/3 cup gluten free plain flour

1/2 tsp nutmeg

1/2 tsp turmeric

2/3 tsp pepper

1 tsp sea salt

Method:

Preheat oven to 200°C.

Place all the potato slices in a pot of boiling water and leave them in there for approx 15 minutes.

Melt the coconut oil in a saucepan and whisk in the flour.

Gradually start adding the broth and coconut milk, whisk out any lumps.

Add all the seasonings to the bechamel.

Keep whisking until it has thickened and is bubbling.

Drain the potatoes and put them in a baking dish, then pour the sauce over them and bake for around 25 minutes or until golden on top. 

Nutrition Information Per Serving:

Calories: 473 cal

Protein: 7.1 g

Fat: 27.2 g

Carbs: 52.2 g