Vegan Scalloped Potatoes

Ingredients

  • 1 yellow onion, medium sized and finely minced
  • 2 garlic cloves, finely minced
  • 3 tbsp whole wheat flour
  • 1/2 cup vegetable broth
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 3 tbsp nutritional yeast
  • 1 tsp white miso paste
  • 1/2 tsp thyme, dried
  • 1/2 tsp sage, dried
  • 1/4 tsp white pepper
  • 1 tsp sea salt and more to season

Preparation

  1. Cut the potatoes into equal slices. I like to use my food processor and the disk attachment. It is not only super fast, but the potatoes are also the same thickness which helps with baking later. So they are baked through well

  2. Next, fry the onions and garlic in a non-stick pan until golden brown. In the meantime, you can put all the ingredients for the sauce in a high speed blender until a creamy sauce is made without any pieces. That is a version of a

  3. Now add the sauce to the onions and let it heat briefly until it thickens and taste the sauce again. Please do not let the sauce boil, otherwise it may be that the sauce subsequently liquefies during the long baking time. Just be careful

  4. Preheat the oven to 350°F (175°C). Now layer the potatoes with the sauce in a sufficiently large casserole dish

  5. Now put the pan in the oven and bake the scalloped potatoes for about 1- 1 1/2 hours. Please use the knife test here. Poke the potatoes and see if they are soft. If they give some resistance, they are not cooked yet and the casserole needs a little longer

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