Vegan Scalloped Potatoes

5 lg Potatoes, sliced 1/8 thick (no need to peel)

1 lg Onion, thinly sliced

4 tbs Butter, dairy free

3 cloves Garlic, chopped

4 tbs Flour, (for GF, use 2 tbs cornstarch)

2 cups Milk, your preferred non-dairy (cashew, almond, oat, rice, hemp)

1/2 cup Coconut milk

1/2 cup Vegetable broth

2 tsp Nutritional yeast

1/2 tbs Salt

¼ tsp Black pepper to taste

1 Preheat oven to 400˚F.

2 In a large saucepan, melt dairy-free butter and add minced garlic when melted.

3 Whisk in flour until smooth; no lumps. Slowly add milks, broth and nutritional yeast and whisk until smooth.

4 Turn down the heat and simmer until mixture reaches a thick consistency and coats the back of a spoon.

5 Layer half of the potatoes and all of the onions in a 9×13 baking dish, and cover with half of the sauce. Repeat with remaining potatoes and sauce.

6 Cover pan with foil and bake for 30 minutes.

7 Remove foil and continue cooking for 25-30 minutes.

8 Test potatoes with a fork to make sure they are cooked through. If not, return to the oven for another 20 minutes. Depending on how thick the slices are, it may take a little longer. Just keep testing it until it’s perfect.

9Allow the dish to rest for about 10 minutes before serving.

Garnish with fresh herbs like parsley or chives, or chopped scallions, for a pretty presentation.

Serves 8-10 | Prep Time 35 mins