- 4 Russet potatoes, skin on, sliced thin
- 3 tbsp vegan butter, such as Earth Balance
- 3 tbsp all purpose flour
- 2 c non-dairy milk
- 1 c Daiya cheddar style shreds
- ½ c Daiya mozzarella style shreds
- 1 tsp onion powder
- Salt and pepper to taste
Preheat oven to 400 degrees.
In a sauce pan over medium heat add the vegan butter. Once melted stir in the flour whisking constantly for one minute.
Add the non-dairy milk, onion powder and cheeses. Continue to stir until cheese is melted and the sauce is very smooth. Season with salt and pepper.
In a lightly greased baking dish (I used a 7x11" dish) layer the potatoes. Pour the sauce over top. Place in the oven and bake for 1 ½ hours until bubbly and nicely browned.