How to Make Dairy-Free Potato Gratin with Cashew Cream

Simple Summary

This dairy-free potato gratin features layers of thinly sliced potatoes in a creamy cashew sauce, baked to golden perfection. It's a comforting, vegan-friendly twist on the classic French dish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs (900g) Yukon Gold potatoes, thinly sliced
• 1 cup (150g) raw cashews, soaked for 2 hours
• 1 cup (240ml) vegetable broth
• 1/4 cup (60ml) nutritional yeast
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.

2. Drain and rinse the soaked cashews. In a high-speed blender, combine cashews, vegetable broth, nutritional yeast, minced garlic, onion powder, salt, pepper, and nutmeg. Blend until smooth and creamy.

3. Thinly slice the potatoes using a mandoline or sharp knife, aiming for 1/8 inch thickness.

4. Layer 1/3 of the potato slices in the prepared baking dish, slightly overlapping. Pour 1/3 of the cashew cream over the potatoes, spreading evenly.

5. Repeat the layering process two more times with the remaining potatoes and cashew cream.

6. Drizzle the top with olive oil and sprinkle with fresh thyme leaves.

7. Cover the dish with aluminum foil and bake for 45 minutes.

8. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

9. Let the gratin rest for 10 minutes before serving.

Chef's Notes

• For a nut-free version, substitute the cashew cream with a blend of silken tofu and plant-based milk.
• Add layers of sautéed onions or leeks for extra flavor.
• This dish can be prepared ahead of time and refrigerated before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutritional Info

Per serving: Approximately 300 calories, 12g protein, 45g carbohydrates, 12g fat. This dish is rich in vitamin C, potassium, and healthy fats from cashews. It's also a good source of fiber and B vitamins from the nutritional yeast.

Serving Suggestions

Serve this dairy-free potato gratin as a comforting side dish alongside roasted vegetables and a plant-based protein like grilled tempeh or lentil loaf. It's perfect for holiday meals or Sunday dinners. Garnish with additional fresh herbs like chives or parsley for a pop of color. Pair with a crisp green salad and a glass of chilled white wine for a complete meal.