Soft and creamy potatoes! Vegan & Oil Free!
7-8 Russet Potatoes sliced thin – slightly thicker than a coin (about 7 cups sliced)
1 clove garlic Crushed or Diced
4 TBSP Nutritional Yeast
1 Yellow Onion sliced finely
1 TSP Salt
1 TSP Pepper
3 Cups Almond or Soy Milk
2 TBSP Parsley Flakes (Fresh or Dried)
Preheat Oven to 350 °F.
Bring the Milk, Garlic, 2 TBSP Nutritional Yeast, Pepper & Salt to boil. Peal and slice the Potatoes – about the width of a coin. Thinly slice the onions. In a 9×13 baking dish layer potatoes and onions. Pour the milk mixture over the top. Finish off with 2 TBSP of Nutritional Yeast & Parsley. Cover with tinfoil. Bake 1 Hour 20 Minutes