Creamy Vegan Baked Potato Casserole
Ingredients
- 1/2 onion
- 1 clove garlic
- 2 tablespoons vegan butter
- 1.5 cups plant milk (any type)
- 1 cup vegetable broth
- 2 tablespoons flour
- 700g potatoes
- Salt and pepper to taste
- Fresh thyme
Preparation
Preheat the oven to 200°C (400°F).
Finely wash and thinly slice the potatoes, and chop the onion and garlic.
Mix the vegetable broth and plant milk together.
Heat one tablespoon of vegan butter in a saucepan over medium heat, then sauté the onion and garlic.
Add the flour and stir.
Slowly pour in the vegetable broth and plant milk mixture, stirring constantly.
Simmer the sauce over low-medium heat until creamy and thick.
Grease a baking tray with one tablespoon of vegan butter.
Arrange the sliced potatoes in the baking tray.
Pour the creamy sauce over the potatoes.
Bake for 1 hour and 10 minutes until the potatoes turn golden.
Let the bake cool before serving.
Garnish with fresh thyme, salt, and pepper.
