These easy Dairy Free Scalloped Potatoes make a perfect vegan side dish for any holiday dinner gathering! Quick to prepare, then just throw it in the oven!
Melt butter in a saucepan over medium heat. Add fresh onion and garlic, and cook for 2 minutes. Stir in flour, salt and ¼ teaspoon back pepper. Cook for about 30 seconds and then add lemon zest, nutmeg, onion powder, miso paste, and Dijon mustard. Cook for another few seconds.
Add in 1 cup of the milk and stir vigorously to try and break up any lumps. Add in another half cup and stir again. Add in the rest of the milk and stir, then bring to a boil. Let boil for 3 mins then take off heat. Carefully taste and adjust salt and flavor. This Bechamel sauce will not be very thick but will continue to thicken as it cools.
Preheat oven to 350F/176c
Dairy-free Scalloped Potatoes https://www.notenoughcinnamon.com/dairy-free-scalloped-potatoes/