Vegan Scalloped Potatoes

Step 1

Peel and thinly slice the potatoes. I use a mandoline slicer with a 2.5mm blade.

Step 2

Submerge your potato slices in a bowl of cold water to prevent oxidation.

Step 3

Preheat the oven to 425°F.

Step 4

In a medium pot, whisk together the non-dairy milk, flour, nutritional yeast, vegetable bouillon, garlic powder, onion powder, thyme, paprika, pepper, and cayenne.

Step 5

Bring the sauce mixture to a simmer on medium heat.

Step 6

Reduce heat to medium-low and let simmer for 5 minutes, whisking frequently. Taste test: Does it need more salt?

Step 7

Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.

Step 8

Do the same with the remaining potatoes and sauce.

Step 9

Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes, or until the potatoes are fork tender.

Step 10

Let sit for 5-10 minutes before serving. The sauce will thicken a bit more as it sits.