• Preheat the oven to 375 degrees F. Grease the bottom of a 9x13" pan. (Or a 2 qt casserole dish)
• Prepare a large bowl or container with cold water and a few ice cubes. This will keep the potatoes from turning that reddish brown color while you are slicing.
• Wash your potatoes and slice them into very thin slices, as if you were making chips. I have used a knife and I have used the "slicer" side of my box grater which slices like a mandolin, but it could be sharper! I felt it was faster using that side of the box grater versus the knife but my slices were thin and even both ways. (Watch your fingers either way!!!) Put the potato slices in the cold water as you go.
• Slice your onion into thin slices. Add to a ziplock bag.
• Add the grain-free flour, the garlic powder, the dried thyme, salt and pepper to the ziplock bag. Shake until it is all mixed and the onions are all coated in the flour mixture.
• You are going to have 3 layers of potatoes. Spread out the first 1/3 of the potato slices in the bottom of the pan, covering the whole bottom.
• Add 1/2 of the onions spread evenly on top of the layer of potatoes. Sprinkle 1/3 of the vegan cheese on top in an even layer.
• Repeat with the second layer of potatoes, covering. Then repeat the onion layer using the second 1/2 of the onions in an even layer atop the potatoes. Again, sprinkle 1/3 of the shredded cheese on top.
• Repeat with the final layer of potatoes. Salt and pepper to taste. Sprinkle the paprika evenly on top.

FOR THE CREAMY SAUCE:

• In a small sauce pan, mix 1 can of full-fat coconut milk, the vegan butter, the nutritional yeast, the shredded vegan cheese, thyme, salt, pepper and the optional fish sauce and heat until it starts to bubble lightly.
• Pour the sauce over the potatoes and onions. Gently press the casserole down into the liquid. It is okay if it all doesn't go in the liquid at this time, it will soften.
• When the oven beeps, remove the foil, use your spatula to gently press the potatoes down into the liquid, sprinkle the last 1/3 of the dairy-free cheese on top and continue to cook for another 30-35 minutes. Allow to cool for 5-10 minutes. Serve and enjoy!