The creamiest, cheesiest, garlicky vegan Hasselback potato gratin. A savory comfort recipe through and through. And a wonderful recipe to wow your guests.

Cheesy Hasselback Potato Gratin [Vegan]

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Serves

6

Cooking Time

60

Ingredients

  • 3/4 cups raw cashews (soaked overnight, or for at least 2 hours and strained)
  • 2 cups unsweetened almond milk (plus splashes more to thin if needed)
  • 5 cloves garlic
  • 2 teaspoons sea salt
  • 1/2 cup nutritional yeast
  • 1 1/2 teaspoons dijon mustard
  • 1 1/2 teaspoons apple cider vinegar
  • 6 potatoes medium-sized (2 lbs)
  • 1 small red onion
  • 1 pinch sea salt
  • 2 teaspoons dried rosemary, plus more if desired

Preparation

  1. Begin by making your cashew cheese sauce: In a blender add soaked cashews (strained), almond milk, garlic cloves, sea salt, nutritional yeast, dijon mustard, and apple cider vinegar. Blend until smooth and creamy. If the mixture is too thick, add splashes more almond milk.
  2. Wash and scrub potatoes to clean, and pat dry. Using a mandolin thinly slice potatoes to be approx. 1/8th-inch thick. Thinly slice red onion using mandolin as well.
  3. Lightly oil cast iron skillet and sprinkle with a generous pinch salt, and 1-2 teaspoons dried rosemary. Then arrange potatoes in Hasselback form by facing them vertically side-by-side; working your way around the edge of the pan and into the center. Wedge thin slices of red onion between potatoes. Make sure to pack the potatoes tightly to get Hasselback form, but not too tight or they won't cook.
  4. Preheat oven to 325°F. Slowly pour cashew cheese sauce over the potatoes ensuring it falls between the nook and crannies of the Hasselback potatoes. (f the mixture is too thick add splashes of almond milk to thin. Pour just enough cashew cheese sauce to cover all the potatoes, but still ensuring about the tops are still exposed (use about 3/4 of the cashew cheese sauce). Reserve any remaining cashew cheese sauce to serve at the end.
  5. Cover skillet tightly with parchment paper and then tin foil. Then, bake potato gratin for 60-75 minutes, or until potatoes are tender enough to poke through with a fork. When cooked bring the oven to a broil.
  6. Return potato gratin back into the oven for approx. 5 minutes to slightly brown the tips. Watch closely so as not to burn.
  7. Remove potato gratin from the oven and let cool 15-20 minutes before serving. Optional to sprinkle with fresh or dried rosemary.

Notes

- Reserve any remaining cashew cheese sauce to serve on the side. - If you forget to soak cashews overnight, you can speed up the process by soaking cashews in boiling water for 1 hour. - If you don't have a cast-iron skillet, you can use a baking pan.



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