1. Preheat the oven to 375°F 190°C and lightly grease a 9×13 inch baking dish with a little olive oil.

2. Peel the potatoes if desired or scrub them well and slice them into thin even rounds about 1/8 inch thick then thinly slice the onion and mince the garlic.

3. Warm the olive oil in a medium saucepan over medium heat then add the sliced onion and a pinch of salt and cook until the onion is soft and translucent.

4. Stir in the minced garlic and cook for about 30 seconds until fragrant then sprinkle the gluten free flour over the onions and garlic and stir to form a thick paste.

5. Slowly whisk in the unsweetened dairy free milk and canned coconut milk whisking constantly to avoid lumps until the mixture is smooth.

6. Add the nutritional yeast Dijon mustard smoked paprika dried thyme dried rosemary remaining salt and black pepper then simmer for a few minutes stirring often until the sauce has thickened and coats the back of a spoon.

7. Spread a thin layer of the sauce over the bottom of the prepared baking dish then arrange a layer of potato slices in a slightly overlapping pattern on top.

8. Spoon more sauce over the potatoes making sure each slice gets some coverage then continue layering potatoes and sauce until everything is used finishing with a generous layer of sauce.

9. Sprinkle the vegan shredded cheese evenly over the top if using then cover the baking dish tightly with foil.

10. Bake covered for 30 to 35 minutes until the potatoes are starting to soften then remove the foil and bake for another 20 to 25 minutes until the potatoes are very tender and the top is golden and bubbling.

11. If you would like more color on top place the dish under the broiler for 1 to 2 minutes watching closely so it does not burn.

12. Remove the potato bake from the oven and let it rest for 10 to 15 minutes so the layers can set then sprinkle with chopped fresh parsley and serve warm.