Vegan Scalloped Potatoes
🛒 Ingredients
- Potatoes 250 g · 190 kcal
- Unsweetened Soy Milk 117 g · 55 kcal
- Vegan Butter 13 g · 95 kcal
- All-purpose Flour 10 g · 36 kcal
- Nutritional Yeast 5 g · 18 kcal
- Yellow Onion 17 g · 7 kcal
- Garlic 2 g · 4 kcal
👨🍳 Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Peel and thinly slice potatoes to about 1/8 inch thickness, then set aside in cold water to prevent browning.
- In a large saucepan, melt vegan butter over medium heat, then add diced onion and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Whisk in all-purpose flour and cook for 1-2 minutes, forming a roux. Gradually pour in unsweetened soy milk while whisking constantly to prevent lumps, then bring the mixture to a gentle simmer.
- Stir in nutritional yeast, salt, black pepper, and nutmeg; continue to simmer for 3-5 minutes, whisking occasionally, until the sauce thickens to a creamy consistency. Taste and adjust seasonings if necessary.
- Drain the sliced potatoes well. Arrange a single layer of potato slices evenly in the prepared baking dish, then pour about one-third of the creamy sauce over the potatoes, ensuring they are well coated.
- Repeat the layering process two more times, finishing with a final layer of sauce on top. Cover the baking dish tightly with aluminum foil.
- Bake for 35 minutes, then remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let rest for 10-15 minutes before serving.
