Vegan scalloped potatoes

These creamy scalloped potatoes taste exactly like the ones my mom makes with milk and butter. I use vegan ingredients and, ta-da! Easter dinner! We had some beautiful rainbow kale on the side, sauteed with balsamic vinegar.

Vegan Scalloped Potatoes

1/2 c. canola margarine
1/2 t. salt
1/4 t. pepper
3 T. flour
1/3 c. soy milk
7 or 8 medium-sized Russet potatoes, peeled
1/4 c. yellow onion, thinly sliced

Keep the peeled potatoes in a sink full of water while preparing the other ingredients. Preheat oven to 400 degrees. In a small pot, melt the margarine, salt, and pepper over low heat, stirring occasionally. Gradually add the flour, whisking to form a thick paste. Add soy milk little by little, stirring constantly, to create a smooth sauce. You may need a little extra soy milk.

Slice the potatoes into 1/4"-thick rounds and arrange in a few layers in a casserole dish. Throw the sliced onions in there, too, then pour the sauce over them, cover, and bake at 400 degrees for fifteen minutes. Lower heat to 350 degrees and continue to bake for 30 more minutes.