– olive oil – onions – dried thyme – garlic cloves – gluten-free baking flour – russet potatoes – unsweetened almond milk or oat milk – unsweetened dairy-free yogurt – sea salt – ground black pepper – nutritional yeast – smoked paprika
In a large skillet, heat the oil over medium heat. Add the sliced onions, thyme, and garlic and sauté until the onions are softened and starting to brown.
Remove the skillet from the heat and add the flour to the skillet, stirring well with the onion mixture. Grab your baking dish. Layer the sliced potatoes on the bottom of the dish.
Use ½ of the onion mixture to cover the potatoes. Then repeat adding another 1/3 of the potatoes and the rest of the onion mixture on top. Top with the final 1/3 of the potatoes.
In a large mixing bowl, combine the milk, yogurt, salt, pepper, and nutritional yeast. Stir to combine and then pour the mixture over the potato and onion layers in the baking dish. Sprinkle the top of your dish with smoked paprika.