Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon dairy free butter (- to grease the bottom and sides of a 9"x13" casserole or butter two smaller casseroles)
  • 6 cups russet potatoes (- peeled and sliced)
  • 4 tablespoons dairy free butter
  • 4 tablespoons flour
  • 3 cups dairy-free milk (- unsweetened)
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme

Instruction

  • Peel and slice potatoes to measure 6 to 7 cups.
  • Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
  • Melt the dairy free butter in a large saucepan.
  • Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well.
  • Pour in the dairy free milk.
  • Bring to a low boil stirring often.
  • After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes.  Add salt and pepper and stir.
  • Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
  • Pour the sauce all over the top.  Cover with a lid or foil.
  • Bake at 350° for 30 minutes.
  • Uncover and bake another 60 minutes.
  • Remove from oven and sprinkle fresh herbs over the top.
  • Let stand for 10 minutes. The sauce will thicken.