A simple yet delicious dairy-free gluten-free side dish to compliment any meal. These vegan au gratin potatoes will please all your holiday guests.
1 white onion
8-10 medium Yukon gold potatoes
1 Tbsp fresh thyme, leaves separated from the stems (save an intact sprig to garnish if desired)
1 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
1 cup non-dairy creamer
2 Tbsp ground flax seeds
1 tsp sea salt
Freshly ground pepper to taste
Preheat oven to 400F. Lightly oil a casserole dish.
Peel the potatoes and thinly slice the onion and potatoes (note: if the slices are thick you will need to cook longer). Place a layer the potatoes and onion in the casserole dish and then repeat so you have two layers of potatoes and onions.
Add the Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese, non-dairy creamer, ground flax seeds, salt and pepper to a sauce pan. Warm the sauce over medium heat and whisk until the sauce thickens slightly. Add the fresh thyme and mix.
Pour half the sauce the sauce over the layered potatoes and spread it over the whole dish. Layer two more potato and onion layers, finishing with potatoes on top. Pour the rest of the sauce over the top and spread evenly.
Bake for 50-60 minutes until golden brown. Allow the casserole to sit 10 minutes before serving.