3 tbsp of grass-fed butter or ghee
4 tbsp of almond flour
2 cups of coconut or almond milk
1 cup of daiya cheese (vegan cheese) or almond milk cheddar cheese
*optional 1 cup of parmesan cheese
1 1/2 cups of green beans or 1 can of green beans
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)
2 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, free range skinless chicken breasts
dash freshly-ground black pepper
1 lemon, thinly sliced and halved (into half coins)
Dash of chopped fresh parsley and fresh thyme
Preheat the oven to 425 F.
In a large saucepan over medium heat, melt the butter. Add the garlic and onion, and cook until softened — 3-5 minutes.
Stirring often, add the flour. Continue to whisk and cook the for 3 minutes before adding the milk, thyme, and oregano. Whisk and cook until the mixture comes to a boil and thickens. Cook for another two minutes, and remove from heat.
In a large bowl, combine the potatoes, chicken cubes, green beans, and cheeses.
Mix well then pour into a large 9×13 casserole dish
Tuck the lemon sliced in along the top and sprinkle pepper, thyme, and parsley then cover with foil, and bake for 35-45 minutes, or until your potatoes are tender. Remove the foil, and broil until the top of the casserole is golden.
Remove from the oven, and let cool for 10 minutes before serving.