Boil the potatoes until fork tender, about 10 minutes. Drain the potatoes.
Meanwhile, in a bowl, combine the remaining Cheezy Potato Ingredients.
In a large bowl or back in the pot, pour all but ¼ cup (reserved) of the cheezy sauce over the drained potatoes. Stir gently to combine. Transfer the cheezy potatoes to a large 9x13 pan or large casserole dish.
Using the “dirty” bowl or pot (the same one you just used to mix the potatoes and cheezy sauce), combine the reserved cheezy sauce, panko bread crumbs, and vegan cheese (if using), scraping the sides of the bowl to incorporate all of the Cheezy Potato Bake sauce remnants.
Spread the panko-cheezy topping evenly over the Cheezy Potato Bake.
Bake for 35-40 minutes, or until the panko topping is golden brown. Remove from the oven and allow to cool for 5-10 minutes before serving.
Notes
* You can use another variety of potato; but I like using russets in this potato casserole.