At the risk of sounding cheesy, these scalloped potatoes are so grate you won't realize they're dairy-free and plant-based. 😂
4 large Russet potatoes, washed and dried
2 tbsp vegan butter (try Miyoko's Creamery or Kite Hill)
1 tbsp Octonuts California Almond Oil
1/4 cup tapioca flour
2 tsp minced garlic
1 cup vegetable broth
1 13.5 ounce full fat coconut cream
3 tbsp nutritional yeast
1/2 tsp garlic powder
1 tsp onion powder
1/4 tsp ground pepper
1/2 tsp sea salt
Fresh thyme, optional
Preheat oven to 400 degrees Fahrenheit.
In a skillet, add vegan butter and Octonuts oil. Once melted, whisk in tapioca flour to create a Roux. Then, add in minced garlic, broth, coconut cream, nutritional yeast, garlic powder and onion powder. Bring to a light boil before reducing to a light simmer. Add in ground pepper and sea salt. Simmer for 5 to 7 minutes or until thickened, stirring occasionally to prevent burning. Remove from heat.
Meanwhile, use a mandolin or sharp knife to slice potatoes as thin as possible, about 1/8 inch thick.
Arrange sliced potatoes in a casserole dish. Pour sauce over potatoes.
Cover casserole dish with tin foil. Bake for 45 minutes. Remove tin foil and bake for another 35 to 40 minutes or until potatoes have softened.
For extra crispy potatoes, broil on high for 2 to 3 minutes or until tops of potatoes are golden.
Remove from oven and garnish with extra vegan cheese sauce and fresh thyme if desired.