Vegan Scalloped Potatoes No Nuts, No Nutritional Yeast!

By Vegan Richa · 60 min

Ingredients

Instructions

1. Heat a saucepan over medium heat, add the oil and let it warm. Add the onion and garlic and cook for 2 minutes.
2. Stir in the flour, herbs, 1/4 teaspoon black pepper and salt and cook for half a minute. Add the lemon zest, miso and mustard and cook for a few more seconds.
3. Stir in 1/2 cup of the milk until smooth, then add another 1/2 cup and stir until there are no lumps. Add the rest of the milk, bring to a boil and cook for 3 minutes. Remove from heat, then taste and adjust salt and seasoning. The sauce will be thin but will thicken as it cools.
4. Peel the potatoes and slice them 1/8 inch thick, doing this while the sauce cooks so they don't brown. (If slicing ahead, keep them in cold water, then drain and pat dry before the next step.)
5. Grease a baking dish or cast iron pan and arrange the potato slices overlapping, or in layers with no more than 3 layers in total.
6. Pour all the sauce over the potatoes.
7. Bake at 350°F (176°C) for 1 hour. Check the center with a toothpick; it should slide in with no resistance, otherwise bake longer. Broil for a minute to brown the top if needed.
8. Sprinkle the reserved black pepper and some fresh herbs such as chives over the top, then serve.

Summarized from Vegan Richa's video. Watch it for the details.

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