Perfect as a holiday side dish or for weeknight dinner - these Vegan Scalloped Potatoes are always a good idea. Delicious creaminess comes from the coconut milk sauce and vegan cheese on top is totally optional.
Preheat your oven to 350 F. Grease an 8-inch square baking dish with the coconut oil.
Peel and slice the potatoes to 1/8 inch thickness.
In a small saucepan, bring coconut milk and broth to a boil with the minced garlic cloves. Season to taste with salt and pepper.
Once boiling, take off heat and whisk in the starch slurry. Return to heat and keep whisking until sauce has thickened - about 1 more minute.
Layer potato slices and sauce in the prepared dish. Bake for about 45 minutes until the potatoes are tender.
Turn on the broiler for about 5 minutes to brown the top of the scalloped potatoes. Serve hot!
You can easily double the recipe, you just will have to bake the scalloped potato casserole for a longer time or in a larger (9x11 inch) baking dish.