"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY

Provided by Rachel Gaewski

Categories Sides

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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!

Nutrition Facts : Calories 292 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams