4 large potatoes
2 T olive oil
1/3 C flour
2 1/4 C non-dairy milk
1/4 t black pepper
1 t dried thyme
1/2 t garlic powder
1 t rosemary
1/4 t dried mustard
1/2 C nutritional yeast
pinch of salt
dash of paprika
dash of crushed red pepper flakes
Slice potatoes into thin rounds. We have a really basic mandoline which makes this a snap.
Combine all other ingredients in a bowl or large liquid measuring cup.
Layer the sliced potatoes across the bottom of a baking dish overlapping each potato so the bottom is completely covered.
Continue layering potatoes until all have been used up.
Pour liquid mixture evenly over the top.
Sprinkle with additional nutritional yeast if desired.