Scalloped Potatoes -vegan and gluten-free

I've always loved scalloped potatoes. They are so creamy and delicious. 

I made this recipe to take to a pot luck and everyone seemed to enjoy it. However, I forgot to take a final photo when the potatoes were nice and creamy. Sorry. 

I like to add frozen peas to my recipe. I like the additional of a little greens in the dish.

Over the years, I have modified my recipe to eliminate some of the high fat ingredients. Despite this recipe being dairy-free, I think you will find it is delicious. I substituted corn starch for cream. It was creamy, dairy-free, and lower in calories thank cream.

It is a simple recipe that can be made rather quickly. It was a perfect side dish. 

Ingredients: 

1 cup of chopped onion

2 teaspoons of flour ( I used gluten-free chickpea flour)

5 large golden potatoes, peeled and sliced

1 tablespoon of cornstarch 

2 cups of vegetable broth-divided

1 cup of frozen peas 

1 teaspoon of garlic powder 

1 teaspoon of onion powder 

1/2  teaspoon of black pepper

1 tablespoon of amino acids (or tamari sauce )

1 teaspoon of herbs de Provence 

Directions: 

Add chopped onions to a preheated hot skillet. Sauté and for 1 minute and then add 1/4 cup of vegetable broth. Sauté an additional 1 minute, stirring. In a separate bowl combine 1 cup of vegetable broth, cornstarch, and amino acids. Stir well and add the cornstarch mixture to the skillet. Add sliced potatoes, garlic powder, onion powder, black pepper and herbs de Provence. Stir well and coat the potatoes well. add remained of vegetable broth (3/4 cup) and frozen peas, cover, and cook on low for about 20 minutes or until potatoes are tender.