These delicious potatoes were created by Julie Marie at www.plantpurity.com. I met Julie Marie in Naples at a Green Scene Meet-Up. She's committed to spreading the message of healthy, healing foods. The only change I made was using almond milk instead of soy milk, but I like soy, too.
4 lbs of potatoes, sliced thin with skin on
4 cps plain unsweetened almond milk
1 tsp salt
1 tsp freshly ground black pepper
1 tsp dried onion
3 garlic cloves, finely diced
3 T corn starch, added to 3/4 cup water to dissolve
1 cup nutritional yeast
3 green onion tops, sliced fine
4 T fresh parsley, finely chopped
In medium saucepan, heat the non-dairy milk with the salt, pepper, dried onion, and fresh garlic.
Whisk the water and cornstarch till well blended.
When non-dairy milk comes to a boil, whisk in the corn starch mixture. Whisk for 1-2 minutes to remove corn starch taste and to thicken. Turn off the heat and stir in the nutritional yeast, green onions and parsley.
Layer into a baking pan, start with layer of sauce, a few layers of sliced potatoes, then more sauce, repeat layers.
Cover with parchment paper and aluminum foil.
Bake at 400 degrees for 60 minutes, until potatoes are tender. Finish by uncovering and broiling for a few minutes until the top is golden brown. Let cook for 15 minutes before cutting and serving.