We’re a potato-loving crowd around here. We’re certainly loving the leftovers of these, too. I didn’t want to overdo the carbs with this meal, so I steamed some kale and carrots, and had a side of fresh fruit salad.
8 russet potatoes, peeled and sliced very thin
3 Tbs vegetable broth or water
1 clove garlic, crushed or minced
2 Tbs arrowroot
1 tsp salt (or Old Bay seasoning)
1/2 tsp black pepper
1/2 tsp dry mustard
1/8 tsp nutmeg
1-1/2 C almond milk
1 C vegan cheddar, shredded and divided
3 slices of bread (the heels of the bread are ideal for this)
3 Tbs Earth Balance, divided
Preheat oven to 400. Spread half of the potato slices on the bottom of a 9×13″ baking pan. In a medium saucepan, heat one tablespoon of the Earth Balance and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.
Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.
Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of Earth Balance in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.
Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick).