Originally from Happy Vegan Yogini

Ingredients

• 10 medium Yukon gold potatoes, sliced about 1/4 inch thick
• 1 medium yellow onion, sliced
• 1 tube Teese Cheddar Sauce
• 1/4 cup + 2 Tbsp non-dairy milk
• 1/2 tsp garlic powder
• 1/2 tsp ground mustard seed
• 1 Tbsp Dijon mustard
• 1/2 tsp salt
• 1 tsp ground pepper
• 1/2 cup whole wheat bread crumbs

Instructions

1. Preheat oven to 375.
2. Spray 9x13 baking dish with cooking spray. Line bottom of dish with slices of potatoes, layer on onions, then another layer of potatoes.
3. In a small sauce pan, combine Teese, non-dairy milk, garlic, mustard seed, Dijon, salt, and pepper. Whisk to combine and heat to a gentle boil.
4. Pour hot cheese sauce over potatoes, and, with a wooden spoon, gently lift layers of potatoes to allow cheese sauce to seep through all veggies. Sprinkle bread crumbs evenly on top.
5. Cover with foil and bake for 1 hour and 15 minutes. Remove foil and continue to bake for another 15 minutes, until top is browned lightly and cheese sauce is bubbly.
6. Remove from oven, cool 5 to 10 minutes, allowing cheese sauce to thicken slightly. Serve warm!!