Saturday dinner. From Miraval Resort & Spa in Catalina, Arizona. This dish tastes indulgently creamy, but it's made with rice milk, so it's low in fat.
Recipe information
Yield
Makes 6 servings
Ingredients
Vegetable-oil cooking spray
2 cups plus 2 tbsp plain rice milk (or skim milk)
2 tbsp peeled almonds
1/8 tsp freshly ground black pepper
1 tsp minced roasted garlic
1/2 tsp sea salt
1/8 tsp ground nutmeg
2 tbsp cornstarch
3 russet potatoes, peeled and sliced as thinly as possible
Preparation
Preheat oven to 375°F. Coat an 8" square pan with cooking spray. Combine 2 cups milk, almonds, pepper, garlic, salt, and nutmeg in blender and process until smooth. Pour into a medium saucepan and heat to low boil. In a small bowl, combine remaining 2 tbsp milk and cornstarch; whisk slowly into boiling sauce and stir until thickened, about 2 minutes. Place potato slices in large bowl and toss with sauce. Layer potatoes in baking pan and cover evenly with remaining sauce. Bake 15 to 20 minutes or until potatoes are soft. Cool 5 minutes before serving.
Nutrition Per Serving
Nutritional analysis per serving: 130 calories
2.5 g fat (0 g saturated fat)
26 g carbohydrates
2 g protein
2 g fiber
#### Nutritional analysis provided by Self
