Ingredients:

  • 3 cups (about 900g) Yukon Gold potatoes, peeled and sliced thinly
  • 1 cup (240ml) unsweetened almond milk (or any dairy-free milk)
  • 1/4 cup (40g) nutritional yeast
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) cornstarch (optional for thickness)
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup (50g) dairy-free cheese shreds (e.g., vegan cheddar)
  • 1 tablespoon (15g) fresh parsley, chopped (optional for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Peel and slice the Yukon Gold potatoes thinly using a knife or mandoline.
  3. In a mixing bowl, whisk together almond milk, nutritional yeast, olive oil, garlic, onion powder, smoked paprika, cornstarch (if using), salt, and pepper until smooth.
  4. Spread half of the sliced potatoes evenly in the baking dish. Pour half of the sauce over the first layer. Repeat with remaining potatoes and sauce.
  5. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  6. Remove foil, sprinkle dairy-free cheese on top, and bake uncovered for an additional 20-30 minutes or until the potatoes are tender and top is golden.
  7. Let the dish cool for a few minutes, garnish with fresh parsley if desired, and serve warm.