3mediumRusset Potatoeswashed, ends trimmed and very thinly sliced
4tbspVegan Margarine
1/2mediumYellow Onionvery thinly sliced
Garlic Powderor freshly minced garlic (cook with the onions)
1cVegan Non Dairy Milk Alternativesuch as almond milk
1cVegan Cheddar Shredded Cheese Alternative
Saltto taste
Pepperto taste
Instructions
Add vegan margarine and onions to a non stick skillet over medium high heat. Add salt, pepper and garlic powder. If using freshly minced garlic, add it to the end of the cooking time. Cook until translucent and tender.
Add non dairy milk and continue to cook until it reduces and thickens a bit.
Spray an oven safe baking dish with cooking spray.
Using a box grater with the slicing side, a mandolin or food processor to very thinly slice the potatoes.
Layer the potatoes, season with salt and pepper, add some of the onion and milk mixture and finally, the shredded vegan cheese. Continue this process until all of the potatoes have been used.
Bake at 400 degrees or until golden and bubbly. The potatoes should be tender. Allow to sit for 5 minutes before serving.