Ingredients

The following ingredients have 9 Servings
  • 5 pounds Russet potatoes, scrubbed really well, thinly sliced, skins on
  • 1 large yellow onion, finely minced
  • 2 Tablespoons flour (of choice or gluten free)
  • ¼ cup vegetable broth *
  • 2 ½ cups water (or broth)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ¼ teaspoon sweet paprika
  • ½ teaspoon dried crushed thyme leaves *
  • ¼ teaspoon cayenne pepper (+/- to taste for level of heat/spiciness)
  • 3 Tablespoon dried minced onions
  • 2 ½ teaspoons sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)
  • 2 Tablespoons to 1/4 cup nutritional yeast (+/-) optional *
  • 1 cup (raw) cashews
  • 1 ¼ cup unsweetened plain plant milk 
  • Chopped chives

Instruction

  • Place 1 cup of cashews in a bowl and cover with boiling water. Set aside for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Scrub the potatoes, thinly slice 5 pounds of russet potatoes (skins on) using a mandolin. Slices should be thin, approx. 1/8-inch-thick and place in a large bowl filled with cold water. Set aside.  (Note: potatoes should be thin, but not paper thin).
  • Over medium heat, sauté the minced onions in an enamel coated skillet until soft, approx. 5 minutes.
  • Sprinkle the flour over the sautéed onions and then sauté the flour with the onions for 2-3 minutes.
  • Add the vegetable broth and water to the skillet, stirring to thicken. Add the onion powder, garlic powder, sweet paprika, thyme, cayenne pepper, dried minced onions, sea salt and black pepper (and optional nutritional yeast).   Stir well to combine.
  • Make the cashew cream. Drain the water from the cashews, discard this water.  Place the cashews in a high-speed blender, add the unsweetened plain plant milk in the blender.  Blend on high until very smooth.
  • Add the cashew cream to the skillet and heat until smooth and creamy. Allow to cook for 5 minutes on low.
  • Drain the water from the sliced potatoes. Drain thoroughly, shake off any extra water.
  • Remove sauce from pan and place in a heat proof bowl except for small amount that covers the bottom of the pan. If you do not have an oven-proof skillet, then use an oven-proof casserole dish to place some of the sauce on the bottom and continue with the instructions below.
  • Then pick up a handful of sliced potatoes and reassemble the potatoes as if you were trying to put them back together again, creating an outer ring of lined up potatoes – all standing up. Then do the same, creating an inner ring of standing potatoes.  Lastly, find a few smaller potatoes and create a potato rose in the center.
  • Next pour the cooked cream all over the potatoes, pushing it all over them to fill the cracks and crevices. Cover the skillet or baking dish with a lid or foil.
  • Place the skillet or baking dish onto a baking sheet (to prevent spillovers) and place it in the oven for 45 minutes.
  • After 45 minutes, remove the cover and bake for another 30 minutes, then remove the scalloped potatoes from the oven and allow to cook and settle for 15 minutes before serving.  Top with chopped chives, if desired.