Creamy and flavorful dairy-free scalloped potatoes for a comforting side dish

Enjoy a dairy-free version of the classic scalloped potatoes with a rich and creamy sauce made with plant-based ingredients. This comforting side dish is perfect for family gatherings or holiday meals.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F and grease a baking dish.
2. In a saucepan, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
3. Stir in flour, nutritional yeast, thyme, paprika, salt, and pepper. Cook for 1-2 minutes.
4. Gradually whisk in almond milk until the sauce thickens.
5. Layer half of the potatoes in the baking dish, pour half of the sauce over the potatoes.
6. Repeat with the remaining potatoes and sauce, covering the top layer with sauce.
7. Cover the dish with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until potatoes are tender and top is golden brown.
8. Let it cool for a few minutes before serving. Enjoy!

Interesting Facts