Dairy-Free Potato Gratin

This vegan potato gratin is made with a savoury cashew sauce and is baked until the potatoes are tender and crispy on top. This can be prepped ahead of time and then baked before serving, or reheated for ease.

Instructions

1. 1

   In a small pot over medium-low heat, pour in the oil. Once hot, add the shallot and garlic and cook until softened, stirring occasionally, about eight to ten minutes.

2. 2

   Preheat the oven to 400℉ and grease an 11 x 8 baking dish very well with olive oil, or vegan butter.

3. 3

   To a blender, add the drained cashews, shallot and garlic mixture, water, nutritional yeast, miso paste, lemon juice, thyme, salt and smoked paprika. Blend on high until smooth and creamy.

4. 4

   Pour the cashew cream into a large bowl and add the potato slices. Toss and mix very well to ensure the slices are well coated in the sauce.

5. 5

   Arrange the potatoes into the prepared baking dish and cover with foil. Bake for 30 minutes. Remove the foil and bake for 50 minutes, uncovered. Remove from the oven and top with panko and bake for five to ten minutes, until crispy on top and browned. Let cool slightly, serve and enjoy. Top with extra thyme and/or rosemary and season with salt and pepper.

6. 6

   Notes: If not using panko or other breadcrumb, broil for five minutes to brown at the end. Don’t broil with the panko as it will burn very quickly. Be sure to grease the baking dish well for an easier clean up. The cashew sauce will taste salty on its own, but its needed to coat the potatoes and keep them flavourful.

7. 7

   Substitutions: No breadcrumbs: omit. No soy: omit the miso paste, add extra salt to the cashew sauce.