Hasselback Potato & Shallot Gratin

Ingredients

3/4 cup 2die4 Activated Organic Cashews.

2 cups Inside Out Almond Milk

5 cloves garlic

2 1/2 teaspoons salt

A few cracks fresh pepper

1/2 cup Lotus Savoury Yeast Flakes 

1 1/2 teaspoons Spiral Organic Dijon Mustard

1 1/2 teaspoons Melrose Organic Apple Cider Vinegar

Potatoes & shallots

Toscana Premium Organic Extra Virgin Olive Oil

Salt & pepper

About 6-8 potatoes, peeled

5 shallots

2-3 sprigs fresh thyme, plus more for garnish

115g shredded Notzarella Dairy Free Pizza Cheese

 

Method

preheat oven to 165C.

Combine the almond milk, garlic, salt and pepper in a small saucepan.  Bring to a simmer, and whisk frequently, until the garlic cloves are tender, about 12-15 minutes.  Let cool for about 10 minutes.

Pour the almond milk mixture into the container of an upright blender.  Add the cashews, nutritional yeast, dijon, and vinegar.  Blend on high until everything is creamy and smooth, about 45 seconds.  Taste and adjust any seasonings (keep in mind: the sauce will be quite salty, that’s ok given we don’t season the potatoes).  Set aside.

Oil the bottom and sides of a baking dish, braiser, cast iron pan, etc. Sprinkle the bottom with coarse sea salt, a couple of cracks of fresh pepper, and a few thyme sprigs.

Using a mandolin (or if you have really great knife skills, a sharp knife), carefully slice the potatoes and shallots very thinly, about 1/8-inch thick.  Fan the potatoes out vertically, making your way from the edge of the pan into the interior as you go.  Wedge the shallot slices between the potatoes.  You want everything to cook evenly, so pack them, but not too tightly.  Sprinkle over the remaining thyme, then evenly spread the cheese over top as well.

Cover tightly with parchment paper, and then with foil.  Carefully transfer to the oven and bake for 60-80 minutes, until potatoes are tender.  Remove the parchment and foil and increase the heat to broil.  Broil until the cheese is lightly browned in spots and bubbling, about 5-10 minutes. 

Remove from the oven and garnish with more thyme.  Let the potatoes cool for 20-30 minutes before serving.