Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Sauté the Shallots: In a medium saucepan over medium heat, melt the vegan buttery spread. Add the chopped shallots and sauté for about 5 minutes, until they become tender and fragrant.

3. Prepare the Sauce: Stir in the gluten-free flour blend, allowing it to combine with the buttery spread and shallots. Gradually add half of the non-dairy milk, stirring continuously to avoid lumps. Add the salt and pepper. Once the mixture is smooth, stir in the remaining milk and the shredded NOTzarella cheese. Increase the heat to medium-high and cook, stirring constantly for 1-2 minutes until the sauce thickens.

4. Assemble the Dish: Arrange the thinly sliced potatoes in an even layer in a casserole dish. Pour the creamy sauce over the potatoes, ensuring that they are well coated. Dot the top with an additional 2 tablespoons of vegan buttery spread for extra richness.

5. Bake the Potatoes: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 55 minutes, or until the edges are golden brown and the sauce is bubbling.

6. Rest and Serve: Allow the dish to rest for about 15 minutes before serving. This will help the sauce set and make it easier to serve.

Notes

1. Potato Sizing: If using medium-sized Yukon Gold potatoes, you may need 8-10 potatoes to yield about 6 cups of sliced potatoes.

2. Non-Dairy Milk: For best results, choose a neutral-tasting non-dairy milk like unsweetened coconut, almond, or soy milk.

3. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

4. Freezing: You can freeze leftover scalloped potatoes in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator and then warm in the oven until heated through.