Rich, Garlicky Scalloped Potatoes Alfredo

We needed some "comfort food" tonight after all this snow and ice and winter nastiness. By request, I made one of our latest favorites - Garlicky Scalloped Potatoes Alfredo, and added your basic shredded-carrot and raisin salad and brocolli for supper. Seemed to make everyone happy!

Here's the potato recipe. It's a huge hit every time I make it, and perfect for those not-vegan-friendly potlucks where all the omnis peers at your food looking for chunks of tofu...

This is a variation on a Scalloped Potato dish made by a friend over at VeggieBoards, though I modified it somewhat for my very garlic-obsessed family. I thought since I'd changed it a bit, it was OK to post it here, but my apologies if not. Just know I'm in no way claiming it's an original creation of mine...

Anyway, so if you're not quite so garlic-crazy you can cut down on the amount, though it does mellow a great deal during cooking...

Garlic Scalloped Potatoes

8 medium Yukon Gold potatoes (the only kind to use here!)

1 large, sweet onion (Walla Walla Sweet - I live in Washington, what can I say...)

3 cups boiling non-dairy (I like soy here, plain, NOT vanilla obviously!) milk

1/3 cup flour

1/3 cup vegan Tofutti "sour cream"
1 tbsp paprika

2 tsp black pepper

3 tsp each onion powder & garlic powder
1 tsp sea salt

4 - 8 cloves fresh garlic, run thru garlic press or food processor
seasoned bread crumbs for the topping.

Preheat oven to 400 F.
If you're using a thick-skinned baking potato, you may want to peel them. I use "Yukon Gold" which have very thin, tender skins, so I just scrub them really well and leave the skins on.
Slice the potatoes and onion as thin as you can - I use a mandolin slicer. Place an even layer of them into a 9"x13" baking pan. sprinkle with some of the flour, salt and paprika

Heat your milk to boiling and add the vegan "sour cream" plus all the spices and seasonings (except flour, salt and paprika). Add pressed (or food-processed) garlic cloves. Whisk until the sour cream has melted into the hot milk and then pour a layer over the potatoes.

Add another layer of potato slices, and repeat the flour, spices sprinkling and more hot 'milk' sauce. Do this until all potato slices are used up and top with final layer of sauce.
Cover the pan tightly with a lid or foil and bake for 45 minutes, or until the potatoes are tender when you poke them with a knife. Add the topping (seasoned bread crumbs), and place under the broiler for 2 - 3 minutes or until it's browned. Serve hot. Often I don't add bread crumbs and it's just fine too...

Makes enough for 4 - 6 people. (Well, that's the theory, though I always have to make double for the 4 of us!!)