Infused Scalloped Potatoes 


    • 1 tablespoon cannabutter (see 41cBlog for recipe)
    • 2 cloves garlic
    • 1 tablespoon flour
    • 1 cup cannamilk (see 41cBlog for recipe)
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 3 Yukon potatoes, peeled
    • 2 tablespoons grated parmesan cheese
    • fresh parsley, chopped, for garnish


    1. Preheat oven to 350°F (180°C).
    2. In a small pot, melt the cannabutter and fry the garlic until it’s just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
    3. Slowly drizzle in the cannamilk while constantly whisking to ensure the mixture is smooth.
    4. Bring to a boil, then remove from heat.
    5. Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
    6. Pour the sauce on top of the potatoes, then sprinkle with parmesan.
    7. Bake for about 1 hour, until the top is bubbly and golden brown.

    Sprinkle chopped parsley on top, then serve.

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