Ingredients
Scale
- ½ cup dairy-free butter
- 1 large onion, chopped
- 2 cloves garlic, crushed
- ¼ cup cornstarch
- 2 cups unsweetened almond milk
- 1 cup vegetable broth
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 1 tablespoon chopped parsley (optional)
- 3 lbs russet or Yukon potatoes, peeled and thinly sliced
Instructions
- Prepare the Onion and Garlic:
- In a large skillet, melt the dairy-free butter over medium heat.
- Add the chopped onion and cook for about 5 minutes until translucent.
- Stir in the garlic and cook for an additional 1-2 minutes.
- Make the Sauce:
- Stir in the cornstarch until well combined and cook for another 1-2 minutes.
- Gradually add the almond milk and vegetable broth while stirring.
- Continue cooking until the sauce thickens, then remove from heat.
- Assemble the Dish:
- Preheat your oven to 350°F (175°C).
- Spray a 9×13 inch baking dish with cooking spray.
- Spread a bit of the sauce in the bottom of the dish.
- Layer with a third of the sliced potatoes and add a third of the sauce. Repeat two more times.
- Cover with the remaining sauce.
- Bake the Potatoes:
- Tightly cover the dish with aluminum foil, shiny side down.
- Bake for 45 minutes.
- Remove the foil and bake for another 45 minutes.
- Broil for 3-4 minutes for a golden top if desired.
- Serve:
- Garnish with chopped parsley if using.
- Let it cool slightly before serving for optimal flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Sugar: 3g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g