Recipe by Katie Mae, from the Plantz Potato eCookbook
Makes one 9×13-inch casserole | Ready in 75 minutes | Stores 5 days in fridge
- 2¼ cups unsweetened, non-dairy milk
2¼ cups low-sodium vegetable broth
¼ cup potato starch
½ cup nutritional yeast, divided
¼ cup fresh rosemary, minced (or 1½ tablespoons dried)
2 tablespoons fresh thyme (or 2 teaspoons dried)
½ teaspoon black pepper
6 medium-sized Yukon gold potatoes (about 1½ lb)
1 large leek, sliced thinly (about ½ cup)
½ lemon, juiced (about 2 tablespoons)
- Place a large saucepan over medium-high heat, add the non-dairy milk and 1½ cups of the vegetable broth. In a small bowl, whisk together the potato starch with the remaining ¾ cup of vegetable broth, until the starch is dissolved. Once the milk is boiling, whisk in the starchy liquid, and then the nutritional yeast.
- Reduce the heat to low-medium, continuing to whisk occasionally until the sauce has thickened. Then turn off the heat, and stir in rosemary, thyme, and black pepper. Set aside.
- Preheat the oven to 375°F.
- Using a mandolin, food processor, or a very steady hand, slice the scrubbed potatoes into ¼-inch thick slices. They need to be a uniform size to cook evenly, so a mandolin is the preferred method.
- Layer the sauce, potatoes, and leek in a casserole dish in this order: sauce, potato, and leek. Repeat this order three more times. Finish with a final layer of sauce and squeeze the juice of ½ a lemon over the dish. Sprinkle with a little extra nutritional yeast and black pepper.
- Cover with a piece of parchment paper and then a sheet of foil. Bake for 30 minutes, then uncover, turn the temperature up to 425°F, and bake on the top rack for 15 more minutes. Let the casserole cool for 15 minutes before slicing.