|20 min||1 h 30 min||6|
|5 tbsp||Butter, vegan|
|5 medium||Russet potato (peeled and sliced; for a total of 6 cups)|
|4 tbsp||All-purpose white flour|
|3 cup||Soy milk, unsweetened (or any plant milk you prefer)|
|1 1/2 tsp||Salt|
|1/2 tsp||Black pepper|
|1 tbsp||Thyme, fresh (for garnish)|
|2 tbsp||Parmesan cheese, vegan (optional; for garnish)|
Preheat oven to 350°F. Peel and slice potatoes to measure 6 to 7 cups. Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
Use 1 tbsp butter to grease a large 9" x 13"casserole dish.
Melt the remaining 4 tbsp butter in a large saucepan.
Add the flour and stir over medium heat for a minute. Keep stirring so that it is all blended well.
Pour in the dairy-free milk. Bring to a low boil stirring often.
After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
Layer the potatoes in the casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
Pour the sauce all over the top. Cover with a lid or foil and bake at 350°F for 30 minutes.
Uncover and bake another 60 minutes.
Remove from oven and sprinkle parmesan cheese and fresh herbs over the top. Let stand for 10 minutes. The sauce will thicken.