The Best Vegan Scalloped Potatoes

🥘 Ingredients

• Yukon Gold potatoes 64 oz
• large sprig fresh sage leaves 8-10
• fresh thyme sprigs 8-12
• large sprig fresh rosemary 1
• bay leaf 1
• full-fat oat milk 3 cup
• freshly grated nutmeg ¼ tsp
• cayenne pepper 0.12 tsp
• black peppercorns or freshly cracked black pepper 1 tsp
• kosher salt 1 ¼ tsp
• vegan butter or extra virgin olive oil 5 tbsp
• medium-large yellow onion 1
• large garlic cloves 8
• red pepper flakes ½ tsp
• all-purpose flour 0.33 cup
• nutritional yeast ½ cup
• Dijon mustard 1 tsp
• white miso 1 tbsp
• vegan parmesan 0.5-0.75 cup
• flaky sea salt 1 tsp
• chopped fresh chives 1 handful

1. 1

   Gather: Yukon Gold potatoes , large sprig fresh sage leaves , fresh thyme sprigs , large sprig fresh rosemary , bay leaf , full-fat oat milk , freshly grated nutmeg , cayenne pepper , black peppercorns or freshly cracked black pepper , kosher salt , vegan butter or extra virgin olive oil , medium-large yellow onion , large garlic cloves , red pepper flakes , all-purpose flour , nutritional yeast , Dijon mustard , white miso , vegan parmesan . For the for serving:: flaky sea salt , chopped fresh chives .
2. 2

   Peel and wash the potatoes. Dry well. Use a mandoline to slice them ⅛ inch (.3 cm) thick (see Note 2).
3. 3

   Arrange a rack in the middle of the oven and preheat the oven to 400ºF / 205ºC. Grease a 13x9” (3.3 L) baking dish with a bit of oil on the bottom and up the sides.
4. 4

   Make a bouquet garni: Tie your sage, thyme, rosemary and bay leaf in kitchen twine. If you don't have twine, leave the herbs loose.
5. 5

   In a medium saucepan, add the oat milk, bouquet garni (or loose herbs), nutmeg, cayenne, peppercorns, and salt. Bring to a simmer and then turn the heat to low and gently simmer for 7-8 minutes . Once cooled, strain over a sieve and save the infused milk; discard the herbs and aromatics.
6. 6

   In a deep 10-inch (25 cm) or 12-inch (30 cm) frying pan, heat 1 tbsp of vegan butter or olive oil over medium-high heat. Once melted or hot, add the onion and season with salt and pepper. Stir fairly frequently until the onion is fully golden brown, about 15 minutes. This is key for that deep savory caramelized onion flavor!
7. 7

   Add the remaining 1/4 cup of butter or oil. Once melted, add the garlic and red pepper flakes and cook for 1-2 minutes , until the garlic is golden and aromatic, stirring frequently.
8. 8

   Add in the flour and whisk for 1-2 minutes to cook the flour into a paste. Gradually pour in the infused milk, whisking as you go to prevent clumping. Bring the sauce to a boil over medium-high heat. Then reduce the heat to medium and simmer, whisking often, for 3 to 5 minutes, until creamy and thick but pourable (it should coat the back of a spoon). Add in the nutritional yeast, mustard, and miso, and whisk until smooth. The sauce should be quite thick at this point. Take off the heat.
9. 9

   Add half of the potatoes to the bottom of the prepared baking pan in overlapping layers (it took us 3 layers to go through half of the potatoes). Season the potatoes pretty well with salt and pepper. Top with half of the sauce and smooth it out evenly to the edges with a silicone spatula.
10. 10

    Add the remaining potatoes and season again with salt and pepper. Top with the rest of the sauce. Take a silicone spatula and scrape any sauce stuck on the sides down into the potatoes (this prevents burning). Scatter the vegan parmesan evenly over the top, if using.
11. 11

    Cover the pan with foil and bake for 1 hour, until the sauce is bubbly around the edges. Remove the foil and rotate the pan by 180º. Bake uncovered for 20-25 minutes , until a fork inserted all the way to the bottom gives no resistance and the top is a bit browned. If they're not quite tender, bake for another 10 minutes. NOTE: The top should be nicely browned by now, but if not, you can briefly stick the pan under the broiler for 1 to 2 minutes (watch closely!).
12. 12

    Sprinkle with a bit of flaky salt and top with the chopped chives. Allow to cool for 15 minutes before slicing. It will thicken more as it rests.