Insanely Delish Vegan Scalloped Potatoes

Your holiday table isn’t complete without them…

For the sauce…

Heat 1/3 cup olive oil in a med-large pot over medium-high heat. Add 1 minced medium yellow onion and 1/2 tsp salt. After 8 min, reduce to medium low heat. Add 2-3 cloves minced garlic. After 5 minutes, stir in 3 tbs flour, cook for 3-4 minutes, stirring frequently.

Slowly add in 2.5 cups oat milk in small increments, stirring as you go to avoid clumping. Add 1 tsp dried thyme, 1/2 tsp black pepper and 1 teaspoon salt.

For assembly…

2.5 lbs gold potatoes, super thinly sliced

1 large bulb fennel, thinly sliced

2 tablespoons nutritional yeast

sea salt, fine grain

In a casserole dish, add a thin layer of sauce. Toss the potato sliced in the remaining sauce to evenly coat. Add half of the potato slices to the dish. Sprinkle with 1 tbs nutritional yeast and 1/2 teaspoon salt. Scatter on the fennel. Add the remaining potatoes and sauce in an even layer. Sprinkle with 1 tbs nutritional yeast and 1/2 tsp salt.

Bake at 375 for 50 min. Increase to 425 and bake until browned, 10 min.

#veganrecipes #plantbased #holidayrecipe #easter2023