Dairy-Free Scalloped Potatoes
Ingredients
1 kg potatoes, thinly sliced
1 medium onion, chopped
2 cups vegetable broth
1 cup unsweetened almond milk
3 tbsp olive oil
3 tbsp all-purpose flour
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Fresh parsley, for garnish
Method
1. Preheat your oven to 190°C. Grease a baking dish with a little olive oil.
2. Layer half of the sliced potatoes in the bottom of the dish. Sprinkle half of the onion on top. Season with salt, pepper, garlic powder, and paprika.
3. In a saucepan, heat olive oil over medium heat. Whisk in the flour until smooth. Gradually add vegetable broth and almond milk, stirring constantly until the mixture thickens.
4. Pour half of the sauce over the layered potatoes and onions. Repeat with the remaining potatoes, onions, and sauce.
5. Cover the dish with foil and bake in the oven for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden brown. Garnish with fresh parsley before serving.
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