4-6 small potatoes - I used red, sliced 1/8” thick
1 medium onion, chopped
4 tbl Earth Balance vegan butter
4 generous tbl flour
1 no-chicken boullion cube
1 tsp “bacuns” flavoring ***
1 tbl Braggs nutritional yeast
1 bay leaf
1minced garlic clove
3 1/2 cups no-chicken Vegi boullion
1/4-1/2 cup non dairy creamer/milk. I use Nut Pod brand, unsweetened creamer.
Spray oil a medium sized casserole dish.
Slice potatoes and chop onion. Set aside. Make sauce.
Melt butter in medium pan.
Add boullion cube, bacuns and mix. Add 4-5 tbl flour, to create a roux.
Add liquid boullion, stir to thicken.
Add black pepper, minced garlic, nutritional yeast and bay leaf. Simmer to combine flavors.
Add 1/4-1/2 cup non dairy creamer.
In casserole dish, alternate layers of sauce with sliced potatoes and chopped onion.
Bake at 375 for about 1 1/2 hours, or until sauce is bubbly and potatoes are tender.