Easy Vegan Scalloped Potatoes (Dauphinoise)

Name: Easy Vegan Scalloped Potatoes (Dauphinoise)
Ingredients: 2 1/2 lb (1.2 kg) potatoes, scrubbed or peeled and very thinly sliced ((see notes)); 3 oz (80 g) unsalted cashew nuts ((approx. ½ cup, heaped)); 14 oz (400 ml) plant-based milk ((I used oat milk – see notes)); 10 oz (300 ml) water; 1 tablespoon olive oil; 4 tablespoons nutritional yeast; 2 teaspoons dried vegan stock powder ((or 2 crumbled stock cubes)); 2 teaspoons garlic powder; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt; pepper; Small handful of fresh chives, finely chopped ((optional)); Plant-based butter, to dot over the surface before baking ((optional))

thepeskyvegan.com

These easy vegan scalloped potatoes – a.k.a. dauphinoise potatoes – offer up a side dish that's creamy, cheesy, indulgent, and gluten-free.

View full recipe on thepeskyvegan.com

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Ingredients

2 1/2 lb (1.2 kg) potatoes, scrubbed or peeled and very thinly sliced ((see notes))
3 oz (80 g) unsalted cashew nuts ((approx. ½ cup, heaped))
14 oz (400 ml) plant-based milk ((I used oat milk – see notes))
10 oz (300 ml) water
1 tablespoon olive oil
4 tablespoons nutritional yeast
2 teaspoons dried vegan stock powder ((or 2 crumbled stock cubes))
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt
pepper
Small handful of fresh chives, finely chopped ((optional))
Plant-based butter, to dot over the surface before baking ((optional))