Dairy-Free Scalloped Potatoes

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Growing up my Mother worked long hours which meant lots of frozen dinners or eating out. On Wednesdays, we had Chinese, pizza on Fridays and somewhere in-between we had my favorite, Scalloped Potatoes! I  just love anything with crispy edges and a gooey middle – yum!

These homemade Scalloped Potatoes, which I also share on Mother Magazine this month, take me back – way back. Plus they’re dairy-free and gluten-free. Hope you guys like them as much as we do.
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4 large potatoes (2 sweet potatoes, 2 white potatoes)

3 tablespoons vegan butter (or ghee if not vegan)

2-3 garlic cloves, minced

1 small onion, diced

3 tablespoons gluten-free all-purpose flour

2 cups unsweetened almond milk

Sea salt and black pepper to taste

Chopped fresh scallions

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  1. Preheat oven to 400 degrees F.
  2. Peel and slice potatoes then place them in a large bowl of water to prevent from turning brown. Set aside.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and onion and sauté until soft and translucent, 7-10min.
  4. Slowly add the flour until a paste forms and coats the onions. Add the almond milk and combine.
  5. Raise the heat to medium-high and bring mixture to a boil. Lower the heat and stir frequently until mixture begins to thicken, 7-10min.
  6. Remove from heat and season with sea salt and black pepper.
  7. Pour some of the mixture into the bottom of a 10-inch baking dish or casserole dish.
  8. Layer the potatoes over the sauce and top with more sauce. Repeat until all of the potatoes and sauce are used, finishing with a layer of sauce.
  9. Bake until potatoes are fork tender and the top is lightly browned, 40-45min.
  10. Cheerfully remove from the oven and garnish with fresh scallions. Serve and enjoy!
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