Creamy Scalloped Potatoes (Cathy)

Ingredients:
Yukon Gold Potatoes - 2 lbs.
Water to cover
Paprika or White Pepper
Salt

Sauce:
1 1/4 C. Water
1 C. plain Soymilk
1/2 C. Nutritional Yeast
3 Tbl. Cornstarch
1 Tbl. Lemon Juice
1 tea. Salt
1/2 tea. Garlic Powder
1 tea. Onion Powder
2 Tbl. raw Cashew Butter
1 tea. White Miso

Instructions:
Bring water (enough to cover the potatoes) to boil in a large pot. Thinly slice the scrubbed potatoes into 1/4 inch thick slices. Add the sliced potatoes to the boiling water. Boil for 5-8 minutes until just barely tender. Do not over cook them! Remove from heat, pour into a colander and rinse with cold water.

Pre-heat oven to 400 degrees. Prepare the sauce by blending all ingredients together in a blender or food processor until smooth.

Place the potatoes in an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or pepper before adding the next layer. Pour the sauce over all of the potatoes. Sprinkle with paprika.

Bake at 400 degrees for 20 minutes or until sauce has thickened throughout. Serve warm.

This recipe is from the FatFree Vegan Kitchen website.