Ingredients
• 2 cups Natura’s soy milk
• 1 cup vegan mozzarella cheese
• ½ cup vegan parmesan cheese, grated
• 6 medium potatoes, peeled
• 3 tbsp. vegan butter
• 3 tbsp. all-purpose flour
• 2 tbsp. nutritional yeast
• 1 tbsp. parsley
• 2 garlic cloves, finely chopped
• ½ tbsp. freshly grated black pepper
Instructions
- Preheat the oven to 350°F.
- Using a mandoline, slice the peeled potatoes to approximately 3mm thickness.
- In a medium-sized saucepan, melt the butter. Once melted, add in the garlic and cook until fragrant.
- Add the flour and whisk to form a thick roux. Pour in 1 cup of milk and whisk until you have a smooth white sauce. Stir in the nutritional yeast and pepper. Gradually add the remaining cup of milk, stirring until the sauce is smooth. Allow it to simmer for 5 minutes.
- Arrange half of the potato slices at the bottom of an oiled baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Sprinkle ½ cup of the mozzarella cheese on top.
- Layer the remaining potatoes, then pour over the rest of the sauce. Finish with the remaining mozzarella cheese and the parmesan.
- Bake for 45 minutes, or until the potatoes are tender. Then, broil the potatoes for 2 minutes at 500°F to brown the top.
- Garnish with parsley and additional freshly grated black pepper.
- Allow the dish to rest for 10 minutes before serving.
