Dairy-free potato gratin

• Vegan
• Gluten free

• Produce

  • 1 Onion, big
  • 700 g Potatoes

• Refrigerated

  • 2 cups Soy milk

• Condiments

  • 4 tbsp Margarine

• Baking & Spices

  • 1 Pinch Paprika
  • 4 tbsp Potato starch
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on savormania.com

Ingredients

• 4 tablespoons olive oil
• 1 big onion
• 700g potatoes, peeled
• 4 tablespoons margarine
• 4 tablespoons potato starch
• 2 cups soy milk
• Salt and pepper, to taste
• Pinch of paprika

Directions

• Preheat oven to 350°F/180°C.
• Heat vegetable oil in a small saucepan over medium-high heat.
• In a food processor, thinly slice the onion. Fry the onion in the saucepan until soft, about 3 minutes. Set aside with the remaining oil.
• Slice the potatoes in the food processor. Set aside.
• Melt the margarine in the saucepan on low heat. Gradually add in the potato starch and stir to combine until it ressembles a thick paste. Add the soy milk, increase heat to medium-high, and cook stirring constantly until the mixture thickens, about 10 minutes. Season to taste with salt and pepper. Set aside.
• Spread 3 tablespoons of the white sauce over the bottom of a Pyrex. Add two layers of potato slices and top with a layer of onion slices. Cover with 3 more tablespoons of white sauce. Continue layering until you have no more potatoes, finishing with a layer of potatoes topped with white sauce. Sprinkle the top with paprika and a bit of black pepper.
• Cook for 45 minutes until the top appears golden. Serve warm.