Au Gratin Potatoes

This recipe was taken from the vegan recipe at Dairy Free Cooking and modified for a low sulfur version:

4-5 lbs russet potatoes, scrubbed and peeled
1/3 C and 1 T. olive oil, divided
1/4 C ww white flour (if gluten-free, use potato starch mixed with rice flour)
3 C unsweetened coconut milk
1/4 C nutritional yeast (or less if you prefer)
1 ½ t. salt, plus more to taste
Pepper, to taste
1 C homemade toasted breadcrumbs (can also be gluten-free)

Preparation:

Preheat the oven to 350 F. Lightly oil 2 gratin dishes or 1 9"x 13" casserole dish and set aside.

Make the cream sauce. In a small saucepan over medium heat, heat the 1/3 cup oil. Add the flour, stirring constantly with a wire whisk, then slowly add nutritional yeast and whisk for 1-2 minutes, or until the flour smells slightly toasted but is not burning. Mixture will be very thick. Whisking constantly, gradually add the coconut milk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. Turn to low and cook until desired thickness, then salt and pepper to taste.

While the sauce is thickening, slice the potatoes into ¼"-thick discs and sprinkle lightly with salt. Evenly layer the discs in the dishes.

Pour the sauce over the sliced potatoes in the prepared dishes. Toss the breadcrumbs with the remaining 1 T. oil and sprinkle on top of the potatoes. Lightly salt and pepper as desired and bake until golden brown, about 30-40 minutes. Serve hot.

This one even won over my cheese-abled husband. :)

Cheers!
~~Miriam