VEGAN SCALLOPED POTATOES

INGREDIENTS:
6 large potatoes (Yukon Gold or Russet), thinly sliced
1 large onion, thinly sliced
3 cups unsweetened non-dairy milk (almond, soy, or oat milk work well)
1 cup vegetable broth
1/2 cup nutritional yeast
1/4 cup all-purpose flour (or gluten-free flour)
3 tablespoons vegan butter (or olive oil)
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground mustard (optional, for a tangy flavor)
1/4 cup chopped fresh parsley (for garnish)
INSTRUCTIONS:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Potatoes: Wash and peel the potatoes. Slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife.
Make the Sauce:In a medium saucepan, melt the vegan butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Sprinkle the flour over the garlic and butter, and stir continuously for 1-2 minutes to form a roux. Slowly whisk in the non-dairy milk and vegetable broth, ensuring there are no lumps. Add the nutritional yeast, salt, pepper, smoked paprika, thyme, rosemary, and ground mustard. Continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes).
Layer the Potatoes:Lightly grease a 9×13 inch baking dish. Arrange half of the sliced potatoes in an even layer on the bottom of the dish. Top with half of the sliced onions. Pour half of the sauce over the potato and onion layer. Repeat with the remaining potatoes and onions, and pour the rest of the sauce evenly over the top.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
Garnish and Serve: Let the scalloped potatoes cool for a few minutes before serving. Garnish with chopped fresh parsley.
TIPS:
Potato Slicing: For even cooking, ensure the potato slices are uniform in thickness.
Make Ahead: You can prepare this dish a day ahead and refrigerate it before baking. Just add an extra 10-15 minutes to the baking time if baking from cold.