Vegan Scalloped Potatoes

To keep this recipe vegan, I used creamy Soy Dream Original in my white sauce, but plain dairy-free almond, oat, or hazelnut milk would also work. Or unsweetened coconut milk in cartons. If you have a gluten-free dairy-free cheesy "Parm" or Italian style mozzarella you like, sprinkle it on top of the potatoes before baking.

Vegan Scalloped Potatoes

Ingredients:

4 medium gold potatoes, scrubbed
2 tablespoons light olive oil
2 tablespoons rice flour
2 1/2 cups unsweetened soy or non-dairy milk
3 tablespoons GF nutritional yeast flakes
2 tablespoons sesame tahini or raw almond or cashew butter
2 teaspoons minced onion
1 teaspoon garlic powder
1/2 teaspoon sea salt, or more, to taste
1/4 teaspoon nutmeg
1 teaspoon gluten-free Dijon or honey mustard
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 cup white wine, to taste (may omit)
1 cup frozen artichoke hearts, thawed, chopped
Sea salt

Instructions:

Preheat the oven to 350ºF. Boil a pot of salted water. Slice the potatoes thin and parboil them for 5 minutes; drain.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.

Slowly add in the soy milk, whisking to blend. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, tahini, onion, galic, sea salt, nutmeg, mustard, vinegar, white wine; whisk to blend. Add in the chopped artichokes.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes till thickened. Remove from heat.

Assemble your dish: rub a clove of raw garlic in a gratin style shallow baking dish or casserole. Layer about half of the sliced potatoes in the bottom of the dish. Pour half the sauce over this layer. Press down a bit, making sure the sauce seeps in and around all the slices. Add in the remaining potatoes and pour the rest of the sauce all over the top. Press down a bit and shimmy the edges to allow the sauce to sneak in all around the edges.

Cover and bake for 50 minutes in the center of a 350ºF oven. Then uncover and bake for an additional 10 to 15 minutes, until the potatoes are fork tender.

Additional Info:

Serves 4.

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