These vegan scalloped potatoes are the perfect holiday side dish! Thinly sliced potatoes in a silky sauce make these hard to resist!
Put the vegan buttery spread in a medium sized pot over medium heat, so that it melts. Add the finely chopped onion and cook for about 5-7 minutes, stirring often, until soft and tender.
Stir in the gluten free flour blend or corn starch, then add half of the non-dairy milk and stir well. Add the salt and pepper and the rest of the milk and turn the heat to medium high.
Cook while stirring constantly for a minute or two to allow the sauce to thicken. Don't walk away, you don't want the sauce to burn.
Place the thinly sliced potatoes in a casserole dish. Carefully pour the sauce over the top. Dot the top with two tablespoons of vegan buttery spread, and a couple of tablespoons of the chopped green onions.
Cover the casserole dish with foil (or a lid) and bake at 350 degrees for 30 minutes. Remove the cover and continue to bake for one hour and 10 minutes. The top should get nicely browned and the sauce will be bubbling.
Let the scalloped potatoes stand for about 15 minutes before serving. Sprinkle on the remaining 2 tablespoons of chopped green onions if desired.
Store leftover scalloped potatoes in the refrigerator. They should stay fresh for up to 4 days.