Preheat oven to 350F and spray a casserole dish (approx 2 qt).
Slice the potatoes thinly (recommend using a mandolin to get the desired thinness without cutting fingers!). Leave the skins on for extra fiber.
In a medium frying pan, saute the onion, garlic and bacon until the onion has softened. Set aside.
In a medium sauce pan, pour the coconut cream and almond milk and allow to boil.
In a separate small bowl, mix together the potato starch and approx 2 tbs of almond milk until smooth.
When the milk mixture is boiling, add the potato starch mixture and stir constantly for approximately 2 minutes of boiling.
Reduce the heat to medium, add the salt, pepper and nutritional yeast and cook for an additional 5-6 minutes to allow the sauce to thicken.
Arrange 1/3 of the potatoes in the casserole dish in a layer, with some pieces overlapping. Spoon 1/3 of the onion/bacon/garlic mixture on top and pour 1/3 of the sauce over all.
Repeat in two stages for the remaining potatoes, onion mixture and sauce.
Cover the pan with aluminium foil and bake for 45 minutes. Uncover the pan and cook for an additional 45 minutes, or until the potatoes are soft throughout.
Let stand for 10 minutes before serving.
Recipe Notes
Leftovers can be stored in sealed containers in the fridge and reheated up to 3-4 days later.