Ingredients

The following ingredients have 6 Servings
  • 1/2 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
  • 1 cup vegetable broth
  • 3 tablespoons olive oil, (plus a bit more for the pan)
  • 1 small onion, (diced)
  • 3 garlic cloves, (minced)
  • 3 tablespoons all-purpose flour
  • 2 cups unflavored and unsweetened non-dairy milk
  • 3/4 teaspoon salt, (plus more to taste)
  • Black pepper to taste
  • 2 pounds russet potatoes, (peeled and thinly sliced (about 3 medium potatoes))
  • Chopped fresh chives

Instruction

  • Place the cashews and broth into a blender and blend until completely smooth. Set aside.
  • Preheat the oven to 400°.
  • Coat the bottom of a medium pot or skillet with 3 tablespoons of olive oil and place it over medium heat.
  • When the oil is hot, add the onion. Cook the onion, stirring frequently until very soft and translucent, about 5 minutes. Add the garlic and cook it with the onion for about 1 minute more, until very fragrant.
  • Stir in the flour, a bit at a time, until a thick paste forms and coats the onions.
  • Slowly stir in the milk, followed by the cashew mixture. Raise the heat and bring the mixture to a boil.
  • Lower the heat and allow the sauce to simmer until it thickens up a bit, about 7 minutes, stirring frequently.
  • Remove from the pot heat and stir in the salt. Season with additional salt to taste and black pepper.
  • Lightly oil an approximately 2-quart baking dish (a 10-inch cast iron skillet or 9 x 9 inch dish will both work).
  • Ladle 1 cup of the sauce into the bottom of the dish. Arrange a layer of potatoes over the sauce, then top with about 1/2 cup more sauce. Repeat the layering until all of the potatoes and sauce are used (you'll about need 3-4 layers of potatoes), finishing with a layer of sauce.
  • Bake uncovered until bubbly and lightly browned on top, 40-45 minutes.
  • Optionally, place the dish under the broiler for a few minutes towards the end of baking, until some dark brown spots appear.
  • Remove the potatoes from the oven and allow them to sit for 5 to 10 minutes, until the sauce thickens.
  • Sprinkle with chives, divide onto plates, and serve.