Australian Yoga Journal - April 2016

66

april 2016

yogajournal.com.au

½ large onion, finely chopped (1¼ cups)

1 400 g. can full-fat coconut milk, whisked until smooth

1.5 kg potatoes (any waxy, not floury, variety),

peeled and sliced into 3 mm-thick rounds

½ cup coarsely grated Gruyère or Swiss cheese

¼ cup chopped fresh basil

¾ cup grated Parmesan cheese

1 Set rack in bottom third of oven, and preheat oven to

200°C. Coat 33- x 22-cm baking dish with cooking spray.

2 Place onion in small bowl, and strain coconut milk

over top. Let stand 10 minutes.

3 Stir together potatoes, coconut milk, Gruyère,

and basil mixture in prepared baking dish, and season

with salt and pepper, if desired. Evenly arrange

potatoes to cover bottom of dish. (Potatoes should be

covered with coconut-milk mixture.) Sprinkle Parmesan

over top. Bake 35 minutes, or until top is lightly golden

brown and potatoes feel tender when pierced with

tip of paring knife. Cool 15 minutes before serving.

PER ¾-CUP SERVING 285 cal; 9 g prot; 14 g total fat

(11 g sat fat); 31 g carb; 14 mg chol; 199 mg sod; 2 g fibre;

1 g sugars

SCALLOPED POTATOES WITH COCONUT MILK

AND BASIL

SERVES 8

Full-fat coconut milk eases up the indulgence level of this creamy-cheesy potato casserole.