Great as a side dish - or a main meal, let's be real - these homemade scalloped potatoes are totally vegan and totally DELICIOUS. This recipe is also oil-free, soy-free, and gluten-free.
5 cups potatoes about 800 grams
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/4 tsp paprika
2 cups non-dairy milk, plain unsweetened
1 cups vegetable stock
1/3 cup nutritional yeast
1 tsp or cube vegetable bouillon optional but adds flavor and salt
1 tsp onion powder
pepper to taste
pinch of cayenne
3 tbsp cornstarch or arrowroot powder
1/4 cup cold water
Peel and thinly slice the potatoes - a mandoline slicer will work best so your potatoes are the same thickness. I recommend using a 2.5mm blade.
Submerge your potato slices in a bowl of cold water to prevent oxidation.
Preheat the oven to 425 degrees Fahrenheit.
In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.
Bring the sauce mixture to a simmer, stirring frequently.
In a small bowl, mix together the cornstarch and cold water until there are no clumps.
Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.
Do the same with the remaining potatoes and sauce.
Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes - or until the potatoes are fork tender.