1cupfull-fat coconut milkThai Kitchen (or heavy cream for dairy)
For the Top Sauce:
1/4cupDairy Free Pesto Saucesee above link
1/4cupfull-fat coconut milkThai Kitchen (or heavy or regular cream for dairy)
Make the pesto sauce of choice; set aside. Preheat the oven to 400ºF.
Oil a large casserole dish (9 x 13-inch); set aside.
Add the sliced potatoes to a large bowl; season with salt and pepper; toss to combine.
Add 1/2 cup pesto sauce and top with 1 cup coconut milk; toss to combine. Transfer to the oiled casserole dish. Cover with aluminum foil and bake on the center rack of the oven for 40 minutes.
Remove from the oven and gently turn over the potatoes. Return to the oven and set to low broil, about 8 - 10 inches away from the heating element. Broil about 5 minutes, watching carefully to prevent burning. Remove from the oven; set aside.
While the potatoes cook, mix together 1/4 cup pesto sauce with 1/4 cup coconut milk and pour over the top of the finished potatoes. Serve immediately.
Allow the dish cool completely along with any leftovers and cover with plastic wrap. Refrigerate up to 3 days. Reheat in a preheated 350ºF oven or in the microwave on "reheat".
*I forgot to weigh the potatoes prior to peeling them. After they were peeled, they weighed 2.5 pounds.