In a 2-gallon container pot, par boil sliced potatoes in water (adding in a bit of olive oil to reduce “sticking”), for 5 minutes, then drain and set aside (cold water)
In a skillet on the stovetop, pour olive oil in the pan, add in onions and garlic and sauté until lightly brown.
In a pot on the stovetop, pour in coconut milk, butter, goat cheese and garlic & onion mixture. Mix.
Stir in flour and let sauce thicken.
Add in salt and pepper.
In a Pyrex dish or corning ware, rub a bit of olive oil or butter around the bottom and sides of baking dish.
Put down a layer of potato slices.
Pour a bit of coconut milk mixture on top.
Sprinkle Parmesan cheese and rosemary sprigs.
Add Goat cheese dollops around the layer.
Repeat until there are no more potatoes.
Pour any left over coconut milk mixture and cheese on top.
Bake at 350 degrees for 20-30 minutes or until done.
Recipe by at https://maryannridinispencer.com/foxy-potatoes-and-broccoli-recipes/