Creamy Vegan Potato Bake
Ingredients
- 1/2 onion
- 1 clove garlic
- 2 tablespoons vegan butter
- 1.5 cups plant milk
- 1 cup vegetable broth
- 2 tablespoons flour
- 700g potatoes
- Salt and pepper
- Thyme
Preparation
Preheat the oven to 200°C (400°F).
Wash and thinly slice the potatoes, then chop the onion and garlic.
In a bowl, mix together the vegetable broth and plant milk.
Heat one tablespoon of vegan butter in a saucepan over medium heat.
Sauté the onion and garlic until softened.
Stir in the flour and cook for one minute.
Gradually pour in the broth and milk mixture, stirring constantly.
Simmer the sauce over low-medium heat until it thickens and becomes creamy.
Grease a baking dish with the remaining tablespoon of vegan butter.
Arrange the sliced potatoes in the baking dish.
Pour the creamy sauce over the potatoes.
Bake for 1 hour and 10 minutes, or until the potatoes are tender and golden on top.
Let the bake cool slightly before serving.
Garnish with fresh thyme and season with salt and pepper to taste.
