Scalloped Herbed Potato and Sweet Potatoes

Scalloped Herbed Potato and Sweet Potatoes

 Peel and slice 5 small potatoes and 1 large sweet potato. Preheat oven at 375 F.

Place 2 tbs olive oil to the bottom of baking dish. Place a layer of the sliced regular potatoes. Chop fresh sage, basil, and rosemary. Sprinkle the herbs on top of the first layer of potatoes. Place 1 tsp of soy free Earth Balance on top of each potato slice. Sprinkle some gluten free flour, and onion and garlic powder as desired. Proceed to form the next layer with the sliced sweet potato. Repeat the sprinkling of the herbs, applying Earth Balance, sprinkling the flour, onion and garlic powder. Continue layering. When you reach your highest layer, pour 1 cup almond milk over the potatoes and cover with aluminum foil. Bake for 1 hour at 375 degrees F. Place in lower rack in the oven for 30  mins. Move to medium level rack and cook another 30 mins.