Creamy Vegan Potato Au Gratin, Gratin Dauphinois | Indulgent and Dairy-Free

Ingredients:

• 650g potatoes, peeled and sliced
• 100g cashew nuts
• 400ml coconut milk
• 1 shallot, finely chopped
• 1 tbsp mild curry powder
• 2 garlic cloves, finely chopped
• Sea salt flakes
• Olive oil
• Chopped parsley (for garnish)

Serves 3-4

Instructions:

1. In a saucepan, combine the cashew nuts and coconut milk. Place it over low heat until it starts to boil. Once it boils, turn off the heat and let the cashew nuts soak in the milk for about 20 minutes. Add a pinch of sea salt flakes. Then, use a blender or food processor to blend the mixture until it becomes creamy and smooth.
2. Heat an ovenproof frying pan (a cast iron skillet works well) over medium heat with a bit of olive oil. Add the finely chopped shallot and garlic. Sauté until they become fragrant. Turn off the heat and stir in the curry powder, making sure it’s well mixed. Spread this paste evenly across the bottom of the pan and set it aside.
3. Arrange the sliced potatoes in the pan, ensuring they cover the paste. Season the potatoes with a pinch of sea salt flakes.
4. Preheat your oven to 200°C (fan-assisted).
5. Pour the creamy coconut milk mixture over the potatoes in the pan.
6. Place the pan in the preheated oven and bake for approximately 30 minutes or until the potatoes are fully cooked and have a golden-brown top.
7. Garnish your potato au gratin with chopped parsley and serve it as a delightful side dish.