This makes a wonderful entree or side dish for all your Easter get togethers. Some crumbled tempeh bacon on the top wouldn't hurt, just sayin'....

3 lbs of organic potatoes, peeled & sliced thin

1/2 medium organic onion, peeled & sliced thin

3 T. Earth Balance margarine

3 T. organic all purpose flour

3 c. unsweetened organic soy milk (or other non-dairy milk of choice)

1  1/2c. vegan shredded cheese, whatever flavor you prefer (I prefer Daiya Cheddar flavor)

1/4 c. nutritional yeast

1/2 t. onion powder

salt & pepper to taste

cooking spray

Preheat the oven to 375 degrees. Prepare a baking dish that will fit all of your potatoes with cooking spray. In a medium saucepan over medium heat, melt the Earth Balance. Add the flour and stir to combine. Continue to stir for 1-2 minutes. Add one cup of the milk, and stir constantly until it thickens. Add another cup of milk, stirring constantly until that thickens. Add the last cup of milk, stirring constantly until that thickens. Add the shredded cheese, onion powder and nutritional yeast, continuing to stir until the cheese melts. Remove from heat.

Meanwhile, using a knife, food processor, or mandoline slicer, slice the potatoes and place in a bowl of cool water. Next slice the onion. Using a slotted spoon, remove potatoes from water and blot dry with a clean, dry, non-fuzzy towel. Layer the potatoes and onion slices into the dish, alternating with the cheese sauce, reserving enough to pour over the top at the end. Once you have used up the potatoes and onions, pour sauce to cover. Place lid on dish, or cover with foil and bake in oven until the potatoes are fork tender, about 1 1/2 hours.

If you would like a smoky flavor add up to 1/2 t. liquid smoke. Back in my cheese eating days, I would occasionally use smoked gouda as one of my cheeses, and this gives it the same creamy, salty & smoky trio that I so love!