Dairy-Free Saffron Scalloped Potatoes

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. 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 and thickens slightly. 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 until the top is nicely browned. Sprinkle the top of the casserole lightly with paprika. Serve potatoes warm as a side dish. See the full post:https://toriavey.com/toris-kitchen/coconut-saffron-scalloped-potatoes/#a0tqZmCcmmvwr7XK.99