Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Dairy-Free Potato Gratin

Name: Dairy-Free Potato Gratin
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 8 servings
Ingredients: Extra-Virgin Olive Oil; Shallot; Garlic Cloves; Raw Cashews; Water; Nutritional Yeast; Yellow Miso Paste; Lemon Juice; Fresh Thyme Leaves; Kosher Salt; Smoked Paprika; Russet Potatoes; Panko Bread Crumbs

Recipe by Jaclyn Irwin

Ingredients

Time

1h 40m

Serves

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.

Vegan

Holiday

Side

Ingredients

3 Tbsp

Extra-Virgin Olive Oil

1 med

Shallot

quartered

Garlic Cloves

peeled and smashed

1 cup

Raw Cashews

soaked in water until softened, drained

1 cup

Water

1/4 cup

Nutritional Yeast

1 Tbsp

Yellow Miso Paste

1 Tbsp

Lemon Juice

3 Sprigs

Fresh Thyme Leaves

torn from the stem

2 tsp

Kosher Salt

3/4 tsp

Smoked Paprika

3 lbs

Russet Potatoes

sliced thin on a mandolin

3/4 cup

Panko Bread Crumbs

gluten-free if needed

Instructions

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.

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

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.

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.

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.

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.

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