Scalloped Potatoes

Ingredients:

• 2 kilograms of medium potatoes, peeled
• 1/4 cup vegetable butter or olive oil
• 1/4 cup flour
• 2 cups plant-based milk
• 1 cup concentrated vegetable broth
• 1/3 cup nutritional yeast
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/4 teaspoons salt
• 1/4 teaspoon chopped thyme for garnish

Preparation:

1. Preheat the oven to 180°C (350°F) and lightly grease a 33×23 cm (13×9 inch) baking dish.
2. Slice the potatoes into thin 1/2 cm (1/4 inch) rounds. Using a mandoline or food processor can save time.
3. In a large pot over medium heat, melt the vegan butter (I use homemade coconut butter). Add the flour and stir until the mixture thickens into a dough-like consistency, about 3 to 5 minutes.
4. Whisk the plant-based milk and vegetable broth into the flour and butter mixture. Add the nutritional yeast, garlic powder, onion powder, and salt, stirring until the sauce thickens, about 5 to 8 minutes.
5. Place half of the potatoes in the baking dish, pour half of the sauce evenly over the potatoes, allowing it to seep into the gaps. Layer the remaining potatoes on top and spread the remaining sauce evenly over them. Cover with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 35 minutes until the top is golden brown.
7. Sprinkle with a little chopped thyme and let it rest for a few minutes before serving.

Republished with permission from: www.quinoaplantbased.com