Skinny Scalloped Potatoes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 450 degrees.
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.
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.
Cover and bake for 45 minutes.