It's delicious, and sooooooo creamy. I would swear that their was some milk in there somewhere, but no where to be found. The secret is the flour and, very specifically, the almond milk. The consistency of the almond milk, and the taste sells the deal.
Ingredients:
1/4 cup of vegan butter, melted (I use EarthBalance - Soy Free.)
1 tsp salt
1 tsp pepper
6 tbsp flour
7 medium potatoes, sliced thinly
1 large onion, minced
2 cups almond milk
paprika - to your taste.
dried parsley - to your taste
Preparation:
1.) Pre-heat the oven to 350 degrees. Meanwhile, lightly grease a 9-inch baking pan with the a lil bit of butter.
2.) Stir the salt and pepper in the flour.
3.) In three layers, place 1/3rd of potatoes, 1/3rd of onion, 1/3rd of butter, and 1/3rd of flour. Repeat till done!
4.) Pour in the almond milk till it is nearly up to the top layer of potatoes. It should be about 2 cups of milk. Use more if you have to. The milk level is important!
5.) Sprinkle with your desired amount of paprika, and pop it into the oven for two hours!
6.) Top with dried parsley, and enjoy!
