Onion Scalloped “Baked” Potatoes

Recently I was chatting with one of my neighbors’ and discussing different recipes I was working on. During the conversation she brought up that her mother used to make a delicious, scalloped potatoes. After she told me how it was made, she said she doesn’t make it because it calls for lots of margarine and it’s not healthy. Later that day when I was in the kitchen, I decided to try to make a “healthier” version of the dish my neighbor described. I’m not sure if it is anything like her mothers, but I am sure it is out of this world delicious. Enjoy!

1 5lb bag Idaho potatoes – peeled and sliced very thin
1 large Spanish onion – cut in half and sliced thin

1 cup canola oil
2 Tablespoons onion soup mix
4 frozen garlic cubes
1 Tablespoon Kosher salt
½ cup coconut milk

1) Preheat oven to 400˚ F. Line a 9x13 baking dish with parchment paper.
2) In prepared baking dish, add potatoes and onions. Mix together until combined and then flatten.
3) In a 1lb container add the remaining ingredients. Using a spoon mix it together until combined. Pour mixture over potatoes and toss lightly until fully covered.
4) Place baking dish on the center rack of preheated oven. Bake uncovered for 1 hour. Enjoy!

Chefs Notes:
This dish can be made 1-2 days in advance and stored in fridge. To reheat cover the pan and place it in a preheated 350˚ F. oven. Bake for 30 minute , till piping hot.