This is a vegan, healthier version of this delicious baked dish that surely will please the whole family! 

Ingredients

• 4 pounds of peeled medium potatoes
• 1/4 cup vegetable butter or olive oil
• 1/4 cup flour
• 2 cups plant based milk (almond, soybean, or any other without any sweetener or flavors added)
• 1 cup vegetable broth 
• 1/3 cup nutritional yeast
• 1 1/2 tsps garlic powder
• 1 1/2 tsps onion powder
• 1 1/4 tsps salt
• 1/4 tsp chopped thyme to decorate

Preparation

1. Preheat the oven to 370º F., and lightly grease a 9x13 inch baking pan.
2. Cut the potatoes into 1/8-inch slices.
3. (If you have a mandolin or food processor, that will save you time.)
4. In a large pot over medium heat, melt the vegan butter or olive oil. Add the flour and stir until the sauce thickens and becomes a dough-like mixture, about 3 to 5 minutes.
5. Whisk in the plant based milk and vegetable broth into butter-flour mixture. Add nutritional yeast, garlic powder, onion powder, and salt until sauce thickens, about 5 to 8 minutes.
6. Place half the potatoes in the greased baking pan, pour half the sauce, spreading evenly over the potatoes and allowing it to seep through the cracks. Layer the rest of the potatoes and spread the rest of the sauce over them evenly. Cover with foil and bake for 25 minutes.
7. Uncover the pan and bake for another 35 minutes until golden brown on top.
8. Put a little chopped thyme on top and let stand for 15 minutes before serving so that it can set.