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a pinch mustard powder
a pinch of nutmeg
Preheat oven to 180 C
Boil a pot with water, and add the sliced potatoes into the pot for 10-15 minutes until tender. Drain in the sink.
Now make the white sauce: in a hot saucepan, boil the vegetable broth, then reduce heat to low and add flour and all seasonings. Gradually add the soy milk, and stir until thickened. If not thickened yet, add a bit more flour or maizena. Stir in only HALF of the vegan cheese. Stir till all combined for another 5 minutes.
Oil a glass dish so potatoes don’t stick, and place the sliced potatoes in a 3straight-line form (ask for help, or google what a potato gratin looks like 😛 ) Pour the white sauce over the potatoes.
For toppings: add 2-3 tsp of veg broth with the breadcrumbs. Top this off the dish with the remaining cheese. Bake for 20 minutes.
Top off with chives and extra paprika powder, and serve.