Ingredients
- 2 1/2 lbs russet potatoes, thinly sliced
- salt and pepper
- 1 bunch of scallions, thinly sliced and separated by green and white
- 1/4 cup vegan butter
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp all purpose flour
- 1/2 cup vegetable broth
- 2 cups Ripple Unsweetened Original Milk
- 2 tbsp nutritional yeast
- 8 oz vegan cheddar cheese shreds, divided
Directions
- Preheat oven to 400.
- Spray a 9×13 pan with oil.
- Spread 1/3 of the sliced potatoes out in an even layer. Season with salt and pepper. Spread the 1/3 of the white portion of the scallion over the potatoes. Follow with the another 1/3 of the sliced potatoes and another 1/3 of the white onion then seasoning with salt and pepper again. Top with remaining 1/3 of potatoes.
- In a small skillet or saucepan, heat the vegan butter over medium heat. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.) Whisk in the flour, salt, garlic and smoked paprika. Continue cooking for 1 minute.
- Whisk in the vegetable broth followed by the milk. Add the nutritional yeast and and 1 cup of the vegan cheese shreds. Whisk vigorously to combine. Cook for another 5 minutes, whisking often.
- Transfer to a blender and blend on high for 30 seconds.
- Pour the cheese sauce over the potatoes, being sure to get into every nook and cranny. Top with remaining cheese and white onion slices, reserving the green pieces for when it’s finished baking.
- Cover with foil and bake for 45 minutes then remove the cover and bake for 15 minutes or until bubbly and the potatoes are soft.
- Top with green onion pieces and serve hot.
