Lemon Dill Potato Cassoulet

Lemon Dill Cassoulet 700x500

Do you know someone who doesn’t like potatoes? Not me, nope, never met anyone fitting that description. Not even close. We all know someone who doesn’t like veggies in general, but potatoes? The mighty spud is always the exception, even for the pickiest, and finickiest eater. And this Lemon Dill Potato Cassoulet is surely at the very top of all things potato!

Even kids — those notorious cute haters of everything healthy — love them. When Jeff lists his favorite veggies, he puts potatoes at the top of his list.

But seriously, it’s hard not to love potatoes when you can do so many delicious things with them, and today I have for you one of The Most Delicious Potato Recipes Ever.

When potatoes, lemon, and dill bake together, their flavors marry in this scrumptious dish to serve with any main course. The secret to cooking the potatoes is to spread them out in the pan somewhat evenly so that they come out golden brown nicely.

Ah yes…..This Lemon Dill Potato Cassoulet.

Seriously, how delicious is that name? Every word in it is like a promise of things beautiful.

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Lemon Dill Potato Cassoulet

While roasted potatoes are pretty ubiquitous and everyone has a favorite recipe, as do I, one of the problems with roasting potatoes is they can turn a little dry. The beauty of this Lemon Dill Potato Cassoulet is, they bake inside a flavorsome broth and coconut milk, so even as they are turning golden brown, they are soaking in all that tasty goodness. The result is a potato that’s slightly golden on the outside and absolutely melt-in-the-mouth tender and flavorful inside.

While all that may sound complex, the fact is that this recipe is super simple and super easy. All you do is saute the shallots, add the milk, water, then almond flour and blend together. Then add the remaining ingredients until the sauce starts to get thick. Start layering the potatoes, then sauce, then potatoes again, pop it into the oven, and hello deliciousness!

  • It’s child’s play, really, but there’s one thing you do need: time. It will take you but 8-10 minutes to get your ingredients together and start sauteing. Stir the rest in and you are ready for your next step.
  • Once your spuds are in the oven, you’ll need to let them slow cook for a little over an hour so all the liquid is soaked in and the potatoes start turning that beautiful golden color. If you want amazing Lemon Dill Potatoes, don’t try to hurry this up.
  • Make sure you cut your potatoes in 1/4″ thick slices.

Start with using a 9 x 13 baking dish and arrange half of the potato slices in the bottom of the baking dish, reserving the remaining slices. Then in a saute pan on medium-low heat, start sautéing the shallots with a little vegetable broth. Cook the shallots until they are tender and somewhat translucent – about 4 minutes (depending on your stove). In a separate pan, saute the sliced onions until translucent and set aside. Add in the coconut milk and water, continuously stirring for another minute. While you are stirring, add in the almond flour carefully and continue to stir in a circular motion to prevent browning.

Lemon Dill Potato Cassoulet

Add in the remaining ingredients except the sliced onions, continuing to stir over medium heat until the sauce starts to thicken – about 5 minutes. Taste the sauce to adjust any seasonings. Remove from heat and continue layering your potatoes. With the first layer of potatoes on the bottom, pour 1/2 of the sauce mixture over the first layer of the potatoes in the dish, using a spatula to spread the sauce over all the potatoes. Add the remaining potatoes to form the 3rd layer, arranging them over the sauce on the first layer. Next add the sliced onions over the top. Finish by adding the remaining sauce over the top, again using a spatula to spread evenly over the top layer.

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Bake the potatoes for 50-60 minutes, or until cooked through and the top is slightly golden brown. Garnish with dill or even rosemary.

That’s it, really, you don’t need to be a cordon bleu chef to get this right. Hope you get cooking, and if you make these, be sure to leave a comment below and let me know. Or take a photo and tag me @aplantbasedrevolution on Instagram and Facebook. I’d love to see it!

Lemon Dill Potato Cassoulet_4

Lemon Dill Potato Cassoulet

Yield: 8
Prep Time: 8 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 18 minutes

Do you know someone who doesn't like potatoes? Not me, nope, never met anyone fitting that description. You will fall in love with this scrumptious casserole. Even the pickiest eaters can't resist. When all the flavors marry together, it creates this mouth-watering dish everyone will love!

Ingredients

  • 6-7 medium to large Yukon gold potatoes, peeled and sliced 1/4" thick
  • 2+ Tbsp. vegetable broth
  • 1 whole shallot lobe, diced
  • 1/2 onion, sliced (not chopped)
  • 1 1/2 Cup full-fat canned coconut milk
  • 1/4 - 1/2 Cup water, room temp
  • 1 1/4 Tbsp. Almond Flour
  • 3-4 Tbsp. Lemon juice
  • 1 1/2 Tbsp. fresh dill, chopped fine
  • 2 1/3 Tbsp. nutritional yeast
  • 1 Tbsp. golden flax meal
  • 1/2 - 1 Tsp. sea salt
  • 1/2 Tsp. pepper
  • Fresh dill for garnish (or rosemary)

Instructions

  1. Preheat your oven to 350° F. Thoroughly wash and peel the potatoes, slicing them into 1/4" thick slices.
  2. Using a 9 x 13 baking dish, arrange half of the slices in the bottom of the baking dish, reserving the remaining slices.
  3. In a saute pan on medium-low heat, heat 2 Tbsp. + of vegetable broth and add in the shallots and sliced onions. Cook the shallots and onions until they are tender and somewhat translucent about 4 minutes.
  4. Add in the coconut milk and water, stirring continuously for 1 minute. While stirring, add in the almond flour and continue to stir in a circular motion to prevent browning and blend in.
  5. Add the remaining ingredients, continuing to stir over medium heat until the sauce starts to get thick - about 5 minutes. Taste the sauce to adjust any seasonings.
  6. Remove from heat and pour 1/2 of the sauce mixture over the first layer of the potatoes in the dish using a spatula to spread evenly.
  7. Add the remaining potatoes to form a second layer, arranging them over the sauce and the first layer of potatoes, arranging the sauted sliced onions on the top of the 2nd layer. Then add the remaining sauce over the top, using a spatula to spread the mixture all over to be sure there are no bare spots.
  8. Bake the potatoes for 50-60 minutes, or until cooked through and the top is slightly golden brown.
  9. Remove and garnish with dill or rosemary.

Notes

You may also substitute the canned coconut milk for regular coconut milk. As a time-saver, you may also make the sauce ahead of time and refrigerate it for up to 3 days. When ready to use, just slightly warm enough to spread over the potatoes before baking..

Did you make this recipe? We'd love to hear from you!

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Did you make this dish? Be sure to ★ rate it above. If you make this dish, be sure to hashtag #aplantbasedrevolution on Instagram or Facebook and post a pic. I’d love to see your creation. Happy Cooking!

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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