These dairy free scalloped potatoes are so rich and creamy! Perfect for the holidays you will love that they are also gluten free, vegan, paleo and Whole30!
Preheat your oven to 400F
Peel and slice the potatoes and set them aside
Grease the baking dish and add half the sliced potatoes to the dish, trying to make an even layer
Place a large pan on the stove on medium heat and add the coconut oil. Once it's melted add the chopped onion and minced garlic and cook for a few minutes, until the onion is translucent
Add the nutritonal yeast and stir everything well to combine
Add the remining ingredients (except for the almond flour) and stir everything well to comine. Turn down the heat and let it cook for a few minutes, stirring frequently
Add the almond flour and cook for another few minutes, allowing the sauce to thicken
Pour half of the sauce over the potatoes in the baking dish, then add the remaining potatoes to the dish and top with the remaining sauce. Cover the baking dish in tin foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, until the potatoes are golden.
Remove from the oven and let cool for a few minutes before serving.