| 1. |
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Peel and slice potatoes to measure 6 to 7 cups. Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
Melt the dairy free butter in a large saucepan.
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| 2. |
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Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well. Pour in the dairy free milk.
Bring to a low boil stirring often.
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| 3. |
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After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
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| 4. |
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Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies. Pour the sauce all over the top. Cover with a lid or foil. Bake at 350° for 30 minutes.
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| 5. |
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Uncover and bake another 60 minutes.
Remove from oven and sprinkle fresh herbs over the top.
Let stand for 10 minutes. The sauce will thicken. |
