- 1 1/ 2 cups non-dairy milk
- 1 cup vegetable broth
- 2 tablespoons vegan butter
- 1/ 2 onion, chopped
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1 1/ 2 pounds potatoes, washed and chopped
- Black pepper
Preheat the oven to 390ºF.
In a bowl, mix together the vegetable broth and milk; set aside. Add 1 tablespoon butter to a saucepan, then once melted add the onion and garlic and cook over medium until fragrant. Add flour to the saucepan, stirring constantly. Slowly pour in the vegetable broth mixture, continuing to mix. Let simmer on medium-low heat until thick and creamy.
Spread remaining butter in the bottom of an oven-safe baking dish. Place all the potato slices into the tray, layering as needed, and pour the onion and garlic sauce over it.
Bake for 70 minutes, until golden. Garnish with salt, pepper and thyme.