Ingredients:
5-6 medium potatoes, peeled and sliced thin
2 shallots, minced
2 Tbsp vegan butter
1/3 cup flour
5 cups plain, unsweetened almond milk
1/2 cup nutritional yeast
1 tsp salt
1/2 tsp pepper
Directions:
Melt butter in a large saucepan, add flour and stir until absorbed. Let cook for a minute then whisk in almond milk, nutritional yeast, salt and pepper. Whisk over medium-low heat until thickened.
Slice potatoes. It's best to use a mandoline or food processor so the potato slices are uniform in thickness and all cook at the same time. We've all eaten that potato scallop that had crunchy pieces of potato throughout it from being too thick. I have a mandoline that I literally only use for scalloped potatoes. I've had it for 20 years, well worth the investment for even this one dish.
Butter a 9" x 12" casserole dish and line bottom with sliced potatoes. Ladle sauce on top until potatoes are covered and repeat layers. Leave at least 1/2" at top of casserole dish so it doesn't bubble over. I also like to sprinkle the top with parsley and paprika. Bake 40-60 minutes at 375°, until a fork goes through center easily.
* Oil-free option. Omit vegan butter and instead whisk or blend flour and 2 cups of almond milk until there are no lumps. Add remaining ingredients and whisk over medium-low heat until thickened. Line bottom of casserole dish with parchment paper.
