Cheddar and Caramelized Shallot Scalloped Potatoes

Preheat oven to 375 degrees.

Heat 1 Tbsp olive oil in a large skillet over low. Add shallots and pinch of sugar and saute until deep golden brown in color, about 20 minutes.

Rinse and potatoes. Using a mandoline slice ¼ inch thick and place in a large bowl covered with cold water until ready to use.

Meanwhile prepare the sauce. Add 1 Tbsp olive oil to medium pot and cook garlic for 1 minute, or until fragrant. Whisk in miso and Dijon mustard. Add coconut milk and almond milk, whisk to combine and stir until miso and Dijon are incorporated well. Add thyme and season with salt and pepper.

Turn heat down to low and very slowly whisk in flour. Continue to whisk until sauce is thickened.

Drain potatoes well and pat dry with a paper towel.

In a greased 13x9 baking dish layer 1/3 of the potatoes, shallots, sauce, and cheese. Repeat three times until the casserole is filled. Cover loosely with a lightly oiled sheet of foil. Bake for 45 minutes. Remove foil and continue to bake 15 minutes longer or until potatoes are golden, bubbly, and fork tender. Top with fresh chives for serving.