Ummmm, raise your hand if you love potatoes… and not only potatoes, but creamy scalloped potatoes. If your hand isn’t raised, wtf man.
Anyway, this recipe is pretty simple and so good. I was really happy with it, this is also borrowed from the lovely Ginny at, Vegan in the Freezer. I added a few things to personalize it, adding onion and fresh garlic, mmm. Nothing like comfort food.
- 1 tablespoon dairy free butter – to grease the bottom and sides of a 9×13 casserole dish or butter two smaller casserole dishes
- 6 cups russet potatoes – peeled and sliced into thin circles
- 4 tablespoons dairy free butter
- 4 tablespoons flour
- 3 cups dairy-free milk – unsweetened
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 c white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme
- Peel and slice potatoes to measure 6 to 7 cups.
- Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
- Melt the dairy free butter in a large saucepan.
- Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well.
- Pour in the dairy free milk.
- Bring to a low boil stirring often.
- After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
- Layer the potatoes in a large 9″ x 13″ casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
- Mix in the onion and garlic.
- Pour the sauce all over the top. Cover with a lid or foil.
- Bake at 350° for 30 minutes.
- Uncover and bake another 60 minutes.
- Remove from the oven and sprinkle the fresh thyme over the top.
- Let stand for 10 minutes. The sauce will thicken.