Melt dairy-free buttery spread in a large skillet over medium heat. Then add chopped onion and cook until onions are translucent around 5 minutes, stirring frequently.

Next stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.

Continue to stir while slowly pouring in the almond milk and chicken broth.

Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.

Peel and thinly slice the potatoes. 

Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.

Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.

Cover baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove foil and bake another 45 minutes. Then broil for 3-4 minutes to get a golden top.

Remove from oven.

Optional: Sprinkle chopped parsley over the top.