Vegan Scalloped Potatoes

Great as a s�de d�sh � or a ma�n meal, let�s be real � these homemade scalloped potatoes are totally vegan and totally DEL�C�OUS. Th�s rec�pe �s also o�l-free, soy-free, and gluten-free.

Ingred�ents

• 5 cups sl�ced potatoes about 800 grams
• 2 cups non-da�ry m�lk, pla�n unsweetened
• 1 cups vegetable stock
• 1/3 cup nutr�t�onal yeast
• 1 tsp or cube vegetable bou�llon opt�onal but adds flavor and salt
• 1 tsp garl�c powder
• 1 tsp on�on powder
• 1/2 tsp dr�ed thyme leaves
• 1/4 tsp papr�ka
• pepper to taste
• p�nch of cayenne
• 1/4 cup cornstarch or arrowroot powder
• 1/4 cup cold water

Instruct�ons

1. Peel and th�nly sl�ce the potatoes � a mandol�ne sl�cer w�ll work best so your potatoes are the same th�ckness. � recommend us�ng a 2.5mm blade.
2. Submerge your potato sl�ces �n a bowl of cold water to prevent ox�dat�on. 
3. Preheat the oven to 425 degrees Fahrenhe�t.
4. �n a med�um pot, wh�sk together the m�lk, vegetable stock, nutr�t�onal yeast, vegetable bou�llon, on�on powder, garl�c powder, thyme, papr�ka, pepper, and cayenne. 
5. Br�ng the sauce m�xture to a s�mmer, st�rr�ng frequently.
6. �n a small bowl, m�x together the cornstarch and cold water unt�l there are no clumps. 
7. Pour the cornstarch m�xture �nto the s�mmer�ng sauce and wh�sk well. When th�ckened, remove the pot from heat.
8. Dra�n the potatoes and layer half of them �n a casserole d�sh. Pour half of the sauce over the potatoes. G�ve the casserole d�sh a good shake so the sauce gets �n the nooks and crann�es of the potatoes.
9. Do the same w�th the rema�n�ng potatoes and sauce.
10. Cover the d�sh w�th fo�l and bake for 25 m�nutes. Uncover and bake for an add�t�onal 15-20 m�nutes � or unt�l the potatoes are fork tender.
11. Let s�t for 5-10 m�nutes and serve.

Recipe Adapted From karissasvegankitchen