Nut Free Vegan Scalloped Potatoes

I sliced the potatoes with a sharp knife/mandolin and kept it aside.

I blanched the cauliflower florets and blended it smooth with other cheese sauce ingredients.

I combined potatoes with vegetable broth in a Dutch oven and seasoned it with salt and pepper. Then, I cooked it covered on the stove top for 5-7 minutes.

Thereafter, when the potatoes were soft, I poured the cheese sauce over them evenly and placed the Dutch oven in the oven.

I let it bake for 30 minutes at 350 degree Fahrenheit. Then, I turned it off and took it out.