Unbelievably good vegan scalloped potatoes

You will not believe how good this recipe is. It makes a lot, so you’ll have tons of leftovers!

What you will need:

• 5-6 medium potatoes, peeled and sliced with a mandoline
• 3 cups non-dairy milk
• 1/4 cup GF flour
• 1/3 cup nutritional yeast (don’t skip this – its key!)
• 1 vegetable bouillon cube or about 1/2 cup vegetable broth
• 11/2 teaspoon garlic powder
• 11/2 teaspoon onion powder
• 1 teaspoon dried thyme
• paprika, pepper, cayenne to taste

Preparation:

Peel and slice your 5-6 potatoes then cover with water in a bowl to prevent from browning. Set aside.

Preheat oven to 425. Prepare a casserole dish with oil spray.

In a medium sauce pan, whisk together the non-dairy milk, nutritional yeast, broth (or cube) and all the spices. Bring to a simmer and whisk continuously on medium heat until sauce thickens. Reduce heat and simmer for 5 min.

Drain your potatoes and start with a layer of potatoes at the bottom of the casserole dish. Continue to layer half of the potatoes and then pour half the non-dairy mixture on top of the potatoes. Jiggle the casserole dish so the sauce gets into all the spaces between the potatoes. Layer the rest of the potatoes, add the remaining sauce, and jiggle to spread.

Cover casserole dish with foil and place in oven for 20min or so, until the potatoes are cooked through.

Let sit uncovered for 5-10 minutes to allow the sauce to settle (and cool). Enjoy.