“Cheesy” Scalloped Potatoes

Name: “Cheesy” Scalloped Potatoes
Total time: 80
Yield: 6
Ingredients: 4 medium yukon gold potatoes, peeled; 2 tablespoons vegan butter; 2 garlics, minced; 2 tablespoons all-purpose flour; 2 cups non-dairy milk; 1 ½ cups low sodium vegetable broth; 1 teaspoon salt; ½ teaspoon pepper; ⅓ cup nutritional yeast; ½ medium yellow onion, sliced into rings; fresh parsley, chopped, to garnish

Recipe by Rachel Gaewski from tasty.co

Sides 1 Hr. 20 Mins.

Ingredients

6 servings

•

4 medium yukon gold potatoes, peeled
•

2 tablespoons vegan butter
•

2 garlics, minced
•

2 tablespoons all-purpose flour
•

2 cups non-dairy milk
•

1 ½ cups low sodium vegetable broth

•

1 teaspoon salt
•

½ teaspoon pepper
•

⅓ cup nutritional yeast
•

½ medium yellow onion, sliced into rings
•

fresh parsley, chopped, to garnish

Instructions

Preheat the oven to 400°F (200°C).
Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
Garnish with parsley and serve warm.
Enjoy!