Ingredients
2 cans canned coconut milk (full fat)
2 teaspoons garlic (minced)
2 teaspoons fresh rosemary (chopped)
2 teaspoons fresh thyme (chopped)
Freshly ground black pepper
5 lbs Yukon gold potatoes, peeled and thinly sliced
1 yellow onion halved and sliced thin
3 tablespoons butter
2 1/2 tablespoons gluten-free all-purpose flour
3 cups grated Gruyere cheese
Instructions
Preheat the oven to 375° F. Lightly grease a 9 x13 inch baking dish.
In a medium saucepan bring Coconut Milk, garlic, rosemary, thyme and pepper to taste to a boil. Turn off heat and set aside. Note: Gruyere is pretty salty so I don’t use any additional salt when making this dish.
Wash potatoes well, slice thinly and cover with cold water to get rid of some of the starch. Set aside.
Melt butter in a medium-size saucepan over medium heat. Whisk in flour until smooth. Cook, whisking constantly, until mixture turns a golden brown color.
Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.
Drain potatoes and layer 1/3 and 1/3 of the onions on bottom of baking dish, overlapping each slice about half way. Pour 1/3 coconut sauce over potatoes and sprinkle with 1 cup of Gruyere cheese. Repeat layers 2 more times, only reserving last cup of cheese for later.
Cover with foil and bake 45 minutes. Remove foil and sprinkle with Gruyere cheese. Bake uncovered 15-20 additional minutes. If potatoes are soft and a darker color is desired, broil potatoes until cheese is browned.