Preheat oven to 180 ° C.
Heat olive oil over medium heat in a large saucepan.
Sweat the onions and garlic until translucent, add the fresh herbs as well.
Add the gluten-free flour, and mix well so that all the flour is covered in oil. Immediately afterward add the wine (Douglas) and stir quickly so that no lumps form.
Add the coconut cream and stir well again to prevent lumps and let the sauce get thicker.
Add all the spices. Salt, pepper, nutmeg, nutritional yeast, and check flavors.
Add the potato slices to the pot with the bechamel sauce and mix gently so that the slices won't break and are covered with the sauce.
Transfer all the potatoes into a deep pyrex dish and flatten the potatoes gently with a spatula.
Season the top again with salt and pepper and sprinkle grated mozzarella over it.
Wrap the dish in a foil or oven-proof lid. Bake covered for about 30-40 minutes until the potatoes are softened. Then remove the lid and continue to bake until the top is golden. Depends on the type of vegan mozzarella you have. With Violife I baked for another 30 minutes.
Wait for 10 minutes to cool before serving. It is best served with a green salad.
Can be stored for up to 4 days in the refrigerator.