Creamy, Cheezy, Plant-based Scalloped Potatoes

By Chef Katie Mae

Makes one 9x13-inch casserole | Ready in 75 minutes | Stores 5 days in fridge

INGREDIENTS

DIRECTIONS

Place a large saucepan over medium-high heat, add the non-dairy milk and 1½ cups of the vegetable broth. In a small bowl, whisk together the potato starch with the remaining ¾ cup of vegetable broth, until the starch is dissolved. Once the milk is boiling, whisk in the starchy liquid, and then the nutritional yeast.
Reduce the heat to low-medium, continuing to whisk occasionally until the sauce has thickened. Then turn off the heat, and stir in rosemary, thyme, and black pepper. Set aside.
Preheat the oven to 375°F.
Using a mandolin, food processor, or a very steady hand, slice the scrubbed potatoes into ¼-inch thick slices. They need to be a uniform size to cook evenly, so a mandolin is the preferred method.
Layer the sauce, potatoes, and leek in a casserole dish in this order: sauce, potato, and leek. Repeat this order three more times. Finish with a final layer of sauce and squeeze the juice of ½ a lemon over the dish. Sprinkle with a little extra nutritional yeast and black pepper.
Cover with a piece of parchment paper and then a sheet of foil. Bake for 30 minutes, then uncover, turn the temperature up to 425°F, and bake on the top rack for 15 more minutes. Let the casserole cool for 15 minutes before slicing.

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