Mediterranean Scalloped Potatoes with sun-dried tomatoes, olives and roasted bell peppers is a unique take on the classic side dish.
– russet potatoes – coconut milk – yellow onion – garlic – all-purpose flour – sea salt – sun-dried tomatoes – green olives – bell pepper – monterey jack cheese
Add the coconut milk and chopped onion and garlic to a large skillet and bring to a full boil. Cook, stirring occasionally until the onion and garlic are very fragrant, about 5 minutes.
Preheat the oven to 375 degrees F. Drain the sliced potatoes. Add ⅓ of the slices to the bottom of a large (13” x 9”) casserole dish (it’s okay if the slices overlap!).