These creamy vegan scalloped potatoes are rich, comforting, and perfect as a side dish for any meal. Made with NJM Cashew Milk, this dairy-free version is just as satisfying and flavourful as the classic!

Preparation Time: 15–20 minutes

🥔 Ingredients

• 900 grams potatoes (peeled and thinly sliced)

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups NJM Cashew Milk

• 1/4 cup nutritional yeast

• 1 tablespoon soy sauce

• 1 teaspoon Dijon mustard

• 1 teaspoon paprika

• 1/2 teaspoon turmeric (for colour, optional)

• Salt and black pepper, to taste

• Fresh thyme (optional, for garnish)

🍽️ Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar.

2. Prepare the Potatoes
   Peel and thinly slice the potatoes using a mandoline slicer for even, uniform slices.

3. Cook Onion and Garlic
   In a medium saucepan, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes), then add minced garlic and cook for an additional 1–2 minutes.

4. Make the Sauce
   Stir in the flour and cook for 1 minute while stirring constantly. Gradually whisk in NJM Cashew Milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens (5–7 minutes).
   Add nutritional yeast, soy sauce, Dijon mustard, paprika, turmeric (if using), salt, and pepper. Stir until smooth and well combined.

5. Layer the Potatoes
   Arrange a layer of potato slices in the baking dish, then pour a portion of the sauce on top. Repeat layering potatoes and sauce until everything is used up, ending with sauce on the top layer.

6. Bake
   Cover the dish with aluminium foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and the potatoes are fork-tender.

7. Garnish and Serve
   Let the dish cool slightly before serving. Garnish with fresh thyme if desired. Enjoy the rich, creamy, and dairy-free comfort food!