Skinny Scalloped Potatoes

• 1 tablespoon flour (white, wheat, amaranth)
• 1 1/2 cups almond milk (rice, soy milk)
• 1/3 cup vegetable broth
• 3 tablespoons nutritional yeast (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• nonstick cooking spray
• 2 lbs potatoes, peeled and thinly sliced
• 2 carrots, thinly sliced
• 1/2 cup chopped chives

1. Preheat oven to 450 degrees.
2. In a saucepan, over med heat, put in first 4 ingredients and whisk until blended. Bring to boil. Lower heat. Cook until thickened slightly. About 5 minutes (it will thicken up a lot in the oven). Add salt & pepper.
3. Layer 1/3 of the potatoes in a cassarole dish. Then 1/2 of the carrots, then 1/3 of the chives. Then add another 1/3 of the potatoes, then remaining carrots and 1/3 the chives. Top with remaining potatoes, pour milk mixture over top and sprinkle with remaining chives.
4. Cover and bake for 45 minutes.

flour, almond milk, vegetable broth, nutritional yeast, salt, black pepper, nonstick cooking spray, potatoes, carrots, chives

Taken from www.food.com/recipe/skinny-scalloped-potatoes-454309 (may not work)