Holiday Potato Gratin

Potato gratin is always a staple dish for my family at Thanksgiving and Christmas, so I wanted to try and make a vegan version this year. This was more of a test dish as I never made it before, but it turned out incredible!

(swipe through the pictures to see it from start to finish)

Potato Ingredients:

(Serves 6)

5 medium-large potatoes

1 red onion

1 tsp thyme

1 tsp rosemary

1 tsp paprika

Salt/pepper

Bread crumbs

Bechamel Sauce:

1 tbsp vegan butter

1 tbsp flour

1 cup almond milk

Pepper

Pinch of nutmeg

Sauce:

1 cup cashews (soaked)

1 cup vegetable broth

1/2 cup nutritional yeast

1 clove of garlic

Instructions:

1. Soak the cashews in boiling water so that it gets soft enough to blend. Ideally, it would be good to soak them for a few hours beforehand, but boiling water works just as well.

2. Chop the potatoes and onion into thin slices and place in a big baking dish. Leave aside for now.

3. Start by making the vegan bechamel sauce by adding the almond milk and vegan butter to a small sauce pan until it is well combined. Then add in the flour to thicken and stir for a few minutes. Add in some pepper and a pinch of nutmeg.

4. At this point your cashews should be soft, so add them to a blender with your bechamel sauce, garlic, nutritional yeast and vegetable broth.

5. Add the sauce to your baking dish over the potatoes and onion.

6. Add the spices: thyme, rosemary, paprika, salt and pepper. Stir it well.

7. Add a handful of breadcrumbs on top and then place in the oven for 1 hour on 175C or 350F until it is golden brown on top.