These herbed scalloped potatoes are a great side dish for any event because they are creamy and full of flavor. You don't need dairy for the cashew cream sauce to make it rich.
Ingredients: 3 lbs Yukon Gold potatoes, thinly sliced. 1 cup raw cashews, soaked for 4 hours and drained. 2 cups water. 3 cloves garlic, minced. 2 tbsp nutritional yeast. 2 tbsp lemon juice. 1 tbsp white miso paste. 1 tsp onion powder. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp dried sage. Salt and pepper, to taste. Chopped fresh parsley, for garnish.
Instructions: Before you start cooking, heat the oven to 375F 190C. The soaked cashews, water, nutritional yeast, lemon juice, miso paste, onion powder, thyme, rosemary, sage, salt, and pepper should all be put into a blender. Mix until it's creamy and smooth. In a greased 9x13-inch baking dish, arrange the sliced potatoes in a layer that overlaps a bit. Make sure all the potatoes are covered with the cashew cream mixture by pouring it over them. Place the dish in the oven and cover it with foil. Bake for 45 minutes. Take off the foil and bake for another 20 to 30 minutes, or until the potatoes are soft and the top is golden brown. Before serving, sprinkle with chopped fresh parsley.
Prep Time: 30 minutes
Cook Time: 75 minutes
The St. Louis Ragtimers
