Scalloped Potatoes

makes ~4 side servings

5 cups potatoes about 800 grams

2 cups non-dairy milk, plain unsweetened

1 cups vegetable stock

1/3 cup nutritional yeast

1 tsp or cube vegetable bouillon optional but adds flavor and salt

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried thyme leaves

1/4 tsp paprika

pepper to taste

pinch of cayenne

3 tbsp cornstarch or arrowroot powder

1/4 cup cold water

Method:

• Peel and thinly slice the potatoes - a mandoline slicer will work best so your potatoes are the same thickness.

• Submerge your potato slices in a bowl of cold water to prevent oxidation.

• Preheat the oven to 425 degrees Fahrenheit.

• In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.

• Bring the sauce mixture to a simmer, stirring frequently.

• In a small bowl, mix together the cornstarch and cold water until there are no clumps.

• Pour the cornstarch mixture into the simmering sauce and whisk well.

• When thickened, remove the pot from heat.

• Drain the potatoes and layer half of them in a casserole dish.

• Pour half of the sauce over the potatoes.

• Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.

• Do the same with the remaining potatoes and sauce.

• Cover the dish with foil and bake for 25 minutes.

• Uncover and bake for an additional 15-20 minutes - or until the potatoes are fork tender.

• Let sit for 5-10 minutes and serve.