Scalloped Potatoes
Ingredients:
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 tablespoons vegan butter
2 tablespoons all-purpose flour
2 cups unsweetened plain almond milk
1/2 cup nutritional yeast
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
In a large skillet, melt the vegan butter over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
Add the flour to the skillet and stir to combine. Cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.
Gradually whisk in the almond milk, nutritional yeast, Dijon mustard, smoked paprika, thyme, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the mixture thickens.
Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce.
Cover the baking dish with foil and bake for 45-50 minutes, or until the potatoes are tender.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 10 minutes. Sprinkle with chopped parsley and serve hot.
