Scalloped Potatoes

• 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

1. Preheat oven to 375F.
2. Coat an 8" square pan with cooking spray.
3. Combine 2 cups milk, almonds, pepper, garlic, salt, and nutmeg in blender and process until smooth.
4. Pour into a medium saucepan and heat to low boil.
5. In a small bowl, combine remaining 2 tbsp milk and cornstarch; whisk slowly into boiling sauce and stir until thickened, about 2 minutes.
6. Place potato slices in large bowl and toss with sauce.
7. Layer potatoes in baking pan and cover evenly with remaining sauce.
8. Bake 15 to 20 minutes or until potatoes are soft.
9. Cool 5 minutes before serving.

vegetableoil cooking spray, rice milk, almonds, ground black pepper, garlic, salt, ground nutmeg, cornstarch, potatoes

Taken from www.epicurious.com/recipes/food/views/scalloped-potatoes-230305 (may not work)