Vegan Scalloped Potatoes

I’ve made a bunch of recipes from Nora Cooks, and I usually love her food. But these scalloped potatoes turned out very bland. I used my own plant-based milk like she suggested, along with the broth. I would recommend adding more broth and skipping the plant-based milk entirely, because it made the dish taste really bland, and there was barely any seasoning. I suggest adding garlic, onion, smoked paprika, a little cumin, a bit of chili powder, and a dash or two of apple cider vinegar—I love that flavor. I also added a lot of pepper because I like it, but I didn’t really measure how much. It was mostly just eyeballing and tasting the sauce as I went. I also added fresh parsley and chives, which really helped brighten up the flavor. Adding some kind of herb definitely helps tie everything together and gives it a fresher taste overall. If you taste the sauce and don’t like it, you’re not going to like the final dish. That’s my advice! My goal was to make it taste as cheesy as possible while still being vegan.