I love scalloped potatoes. These remind me of the cheesy version I used to have a while back, but without the cheese. The dominant flavor in these scalloped potatoes is the dijon, which works well with all of the other ingredients, and goes great with potatoes.
6 Potatoes, sliced as thinly as you can
1 medium onion, sliced thinly
2 1/2 cups soy, rice or almond milk
1/4 cup Dijon mustard
2-3 garlic cloves, minced
1 tbslp soy sauce
3/4 cup nutritional yeast flakes
1/2 tsp salt
Pinch of pepper
1) Grease a 9 x 13 baking dish. Place 1/2 of the potatoes on the bottom of the dish. Place all of the sliced onion on top of the layer of potatoes, followed by the remaining potatoes. Set aside.
2) Whisk together all other ingredients. Pour over-top the potatoes and onions. Bake in a 375 degree oven for about 50-60 minutes, or until the potatoes are softened. Half way through, stir the potatoes so that the top ones can get some of the liquid on them. When finished baking, let them set for about 5 minutes before serving. Enjoy!