Ingredients

The following ingredients have 12 Servings
  • 6 medium russet potatoes, peeled and sliced
  • 4 tablespoons dairy free butter
  • 2 – 3 garlic cloves, minced 
  • 4 tablespoons all-purpose flour, or 2 tablespoons cornstarch (GF)
  • 2 cups cashew or almond milk
  • 1/2 cup canned coconut milk
  • 1/2 cup vegetable broth
  • 2 teaspoons nutritional yeast
  • 1/2 tablespoon coarse salt
  • Black pepper, to taste

Instruction

  • Preheat oven to 400˚F.
  • Heat a large saucepan to medium-high. Melt dairy free butter, and add minced garlic. Sauté until fragrant, about 30 seconds.
  • Whisk in flour until you have a smooth roux. Slowly whisk in milks, broth and nutritional yeast until smooth. Let sauce simmer until it has reached a thick consistency, and can easily coat the back of a spoon.
  • Layer half of the sliced potatoes in a 9×13 baking dish, and cover with half of the sauce. Repeat with remaining potatoes and sauce.
  • Cover pan with foil and bake for 30 minutes. Remove foil and continue cooking for 25 – 30 minutes, or until potatoes have softened.
  • Allow the scalloped potatoes to rest for at least 10 minutes before serving.