Vegan Scalloped Potatoes

Ingredients:
4 medium potatoes, sliced into 1/8 inch rounds
1 small onion, minced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups unsweetened non-dairy milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
1/2 cup grated vegan cheese (optional)
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) baking dish.
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
Stir in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the non-dairy milk until smooth. Stir in the thyme, rosemary, salt and pepper.
Bring the sauce to a boil and reduce heat to low. Simmer, stirring constantly, until the sauce has thickened, about 5 minutes.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce.
Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle with the vegan cheese (if using). Bake until the cheese is melted and the potatoes are tender, about 15 minutes more.
Let the scalloped potatoes cool for 10 minutes before serving.