Directions

1. Thinly slice 6 Yukon potatoes (we used a mandolin for an even consistent cut). In a saucepan melt butter on medium heat, add in 3 tablespoons all purpose flour and whisk until smooth. Leave in 1 bay leaf and begin to add the Almond Breeze^® while constantly stirring with a whisk. Add 1 thinly sliced garlic clove, 1 teaspoon nutmeg powder, 2 teaspoons fresh thyme sprigs. Mix in 1/2 cup grated Parmesan cheese and 1 cup vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond beverage mixture from heat.
2. Preheat oven to 375°F. Grease your casserole dish with a nonstick spray. Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze^® mixture over the the potatoes. Repeat the process until you have a second layer. Spread the 1 cup of cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.