White Cheddar Cheesy Scalloped Potatoes

• 2 lbs. Yukon gold potatoes
• 3 Tbsp Country Crock 8% Butter Spread
• 2 shallots, sliced
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 Tbsp flour
• 1½ C unsweetened vanilla almond milk
• 3 Tbsp nutritional yeast (or parmesan cheese)
• ¾ tsp salt
• ½ tsp fresh ground black pepper
• 2 C sharp white cheddar cheese (about 6 oz.)

1. Preheat the oven to 425°F and grease a large baking dish* with cooking spray.
2. Using a very sharp knife or mandoline, thinly slice the potatoes to about ⅛" so they are pliable but still firm. Soak all the potatoes in a big bowl of cold water until you're ready to assemble.
3. Heat a large skillet to medium heat with 2 tablespoons butter, the shallots, garlic, and fresh herbs. Saute for 5 minutes until fragrant. Melt in the last tablespoon of butter, then sprinkle the flour over the skillet and toss to combine. Slowly pour in the almond milk ½ cup at a time, whisking constantly to combine the roux into a thick sauce.
4. After the roux has combined with the milk, stir in the nutritional yeast, salt, and pepper. Turn down heat to simmer and cover with a lid. Allow sauce to thicken while you assemble the potatoes.
5. In your greased baking dish, layer the potatoes around the pan in an even layer**, then sprinkle ½ cup of cheese over the potatoes. Repeat until all the potatoes and cheese are finished. Finally, pour the cheese sauce over the top of the potatoes and spread in an even later, making sure all the potatoes are covered.
6. Cover the pan with foil and bake for one hour. Cool for 5 minutes before serving with your favorite main dish!
7. Optional finish: remove the foil and broil for up to 5 minute to brown the cheese sauce.

*I use an 11" round baking dish, but you can use a deep 8x10" or long 9x13". See blog post for more information.

**See blog post for step-by-step photo instructions.

Nutrition facts are a calculated estimate of 1/6 of the prepared pan.