A meatless, gluten- and dairy-free dish that's cheesy, savory, and perfect for celebrations of all kinds.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Side Dishes
Cuisine: French
Keyword: dairy free, holiday recipe
Servings: 8
Ingredients
Vegan Cheese Sauce
1tbspcoconut oil
3clovesgarlicminced
2tbspcorn starch
1pinchkosher salt
1cupvegetable broth
1 1/2cupsalmond milk
1/2cupnutritional yeast
1tspyellow mustard
Potatoes
1 1/2lbsYukon gold potatoessliced thinly
1small yellow onion
Salt and pepper to taste
1cupvegan mozzarella-style shreds
Instructions
Preheat oven to 425 degrees.
Make the cheese sauce: Heat the coconut oil in a small saucepan. Add garlic and cook for 2 minutes, stirring occasionally. Mix corn starch and vegetable broth together in a liquid measuring cup until all the corn starch is dissolved. Pour into the saucepan while whisking. Slowly add the almond milk, salt, nutritional yeast, and mustard to the saucepan, whisking until creamy. Remove from heat.
Lightly grease a 9 x 13 baking dish. Spread half of the sliced potatoes out in an even layer. Season with kosher salt and black pepper. Add a layer of yellow onion. Repeat this process until all of the potatoes and onions have been added.
Pour the vegan cheese sauce evenly over the potatoes and onions.
Cover with aluminum foil and bake for 30 minutes.
Uncover and top with vegan mozzarella-style shreds. Bake an additional 15 minutes until the cheese is melted and beginning to brown.