1.5cupsalternative plant-based milk (I used Oatly Gluten-Free Oat Milk for its creaminess)
1tbspnutritional yeast (check ingredients for your allergens)
3poundsYukon Gold potatoes, sliced into 1/4 inch rounds
3cupsViolife Just Like Cheddar shreds (I bought two bags and used most of it - any Violife shreds could work here, just check for your allergens. The cheddar contains coconut and corn)
Instructions
Preheat oven to 400 degrees.
Grease the bottom and sides of the baking dish with Soy-Free Earth Balance.
Melt 2 tablespoons of Soy-Free Earth Balance in a large saute pan over medium heat.
Add garlic and onions and cook until onions are translucent and garlic is fragrant, about 4 minutes.
Add the salt, pepper, smoked paprika and thyme and stir to combine.
Add the gluten-free flour and stir until the garlic and onions are coated.
Slowly add the chicken stock while stirring with a whisk and bring to a simmer.
Add the dairy-free milk while continuing to whisk the mixture.
Bring to a gentle simmer, then remove from heat and set aside.
Layer half of the potato rounds in the bottom of the prepared pan.
Cover with half of the cream sauce, then sprinkle on half of the Violife Cheddar Shreds.
Top with another layer of potatoes, then cream sauce, then shreds.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 30 minutes, until the shreds are melted, bubbling and starting to brown.
Garnish with fresh thyme if you have it, and serve warm.
Notes
Note: You can make this a day ahead and reheat in the oven (350 for 10 minutes should do it) before serving