It's not the holidays without a delicious potato dish! These vegan au gratin potatoes are creamy, cheesy, and so comforting! You'll love this easy side dish.
Preheat the oven to 350 degrees F.
Melt the vegan buttery spread in a saucepan over medium heat. Add the chopped shallots and cook for about 5 minutes, until tender.
Stir in the gluten free flour blend. Add half of the non-dairy milk and stir well. Add the salt and pepper and continue to stir. Add the rest of the milk and the dairy free cheese, then turn the heat to medium high. Cook while stirring constantly for a minute or two to allow the sauce to thicken.
Place the thinly sliced potatoes in a casserole dish. Pour the sauce over the top. Dot the two tablespoons of vegan buttery spread over the top.
Cover the dish with foil and bake at 350 degrees F for 30 minutes. Remove the foil and continue to bake for 55 minutes. The edges should be browned and the sauce should be bubbling.
Let stand for about 15 minutes before serving.
If you have medium sized potatoes, you will probably need 8-10 potatoes to get 6 cups sliced potatoes.
Use a neutral tasting non-dairy milk for best results.
Store leftovers in the refrigerator - they should stay fresh for about 3 days.
You can also freeze leftovers - store in a freezer safe container for up to 3 months.