Scalloped Potatoes in White Wine and Herb Infused Cream

Ingredients

3 pounds Russet potatoes, peeled and thinly sliced

3 cups cashew milk

1/3 cup white wine

3 sprigs fresh sage

6 sprigs fresh thyme

2 sprigs fresh rosemary

2 fresh bay leaves

salt and white pepper to taste

3 tbsp plant butter

3 tbsp flour

Instructions

Preheat oven to 375°F.

Grease a 9" x13" baking dish.

Place sliced potatoes in a large saucepan. Tie fresh herbs into a bundle with kitchen string and add to saucepan. Pour in cashew milk, and bring to a boil over high heat. Reduce heat to medium low, and simmer for ten minutes to par oil the potatoes.

Remove herb bundle and discard. Remove potatoes and reserve cooking liquid. Arrange the potatoes in the baking dish.

Melt butter in a sauté pan over medium heat and add flour. Cook til the flour gives off a toasty fragrance. Add white wine and stir.

Add the cooking liquid to the pan through a strainer, stirring til sauce thickens. Season to taste with salt and white pepper.

Pour sauce into baking dish and bake at 375°F for 35 to 40 minutes, til the sauce is bubbling and the top becomes slightly golden. You may put it under the broiler for more Browning if desired.

Allow to set 15 minutes before serving. Garnish with fresh parsley.

Enjoy!